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35 minutes
Prep: 15 minutes
Cook: 20 minutes
79 calories per serving view nutrition facts
6 servings
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| 14 | ounces | udon noodles | |
| 2 | tablespoons | olive oil, extra-virgin | |
| 1/4 | cup | lemon juice | fresh |
| 2 | tablespoons | lemon zest | grated |
| 1 | teaspoon | black pepper | coarse |
| 1/2 | cup | vegetable stock | |
| 1/2 | cup | coconut | fresh, grated |
| 2 | cups | snow pea pods | slivered |
| 1 | teaspoon | salt | |
| 1/4 | cup | cilantro | chopped |
| 1/4 | cup | basil | chopped, fresh |
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.
Drizzle with the remaining olive oil and served garnished with cilantro sprigs.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 483mg | 20% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 2.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 14% | Vitamin C | 45% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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