Recipe - Lemon Pasta Salad With Peppercorn-Coconut Gla

2 7 oz. pkg Udon Noodles
2 tablespoon ExtraVirgin Olive Oil
One fourth cup Fresh Lemon Juice
2 tablespoon Grated Lemon Zest
1 teaspoon Coarse Black Pepper, Prefer
Ably Tellicherry
One half cup Vegetable Stock
One half cup Fresh Grated Coconut
2 cup Slivered Snow Peas
1 teaspoon Salt
One fourth cup Chopped Cilantro
One fourth cup Chopped Fresh Basil

Cook the Udon Noodles in a large amount of boiling salted water acording to
package direstions until tender but still firm to the bite. Drain.

Heat 1 tablespoon of oil in a large nonstick skillet or wok. Add lemon
juice, zest, pepper, vegetable stock, and coconut and bring to a boil. Cook
over moderately high heat for 2 minutes. Add the snow peas and continue to
cook for about 1 minute. Remove the pan from heat, add the drained noodles
and stir to blend ingredients. Season with salt. When the salad has cooled
to room temperature, add the herbs and stir to mix. (can be covered and
refrigerated up to 4 hours before serving) Drizzle with the remaining olive
oil and served garnished with cilantro sprigs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini