Categories: Salads, Pasta, Vegetarian 
      Yield: 6 servings 
  
      2    7 oz. pkg Udon Noodles 
      2 T  Extra-Virgin Olive Oil 
    1/4 c  Fresh Lemon Juice 
      2 T  Grated Lemon Zest 
      1 t  Coarse Black Pepper, Prefer- 
           Ably Tellicherry 
    1/2 c  Vegetable Stock 
    1/2 c  Fresh Grated Coconut 
      2 c  Slivered Snow Peas 
      1 t  Salt 
    1/4 c  Chopped Cilantro 
    1/4 c  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.