Lemon pasta salad with peppercorn-coconut glaze
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Udon noodles |
| 2 | tablespoons | Extra-virgin olive oil |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Lemon zest |
| 1 | teaspoon | Coarsely ground black pepper |
| ½ | cup | Vegetable stock |
| ½ | cup | Coconut, grated |
| 2 | cups | Slivered snow peas |
| 1 | teaspoon | Salt |
| ¼ | cup | Cilantro, chopped |
| ¼ | cup | Basil, chopped |
Directions
Cook udon noodles in salted water according to package instructions, till tender but firm. Drain. Heat 1 tb oil in skillet, add lemon juice, zest, pepper, stock & coconut. Bring to a boil. Cover & cook over moderate heat for 2 minutes. Add snow peas & continue to cook for 1 minute. Remove pan from heat, add drained noodles & stir to blend. Season with salt. When cooled, add herbs & mix. Drizzle with remaining oil & garnish with cilantro.
Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 10-21-94