Categories: Salads, Appetizers, Pasta 
      Yield: 8 servings 
  
     14 oz Udon noodles 
      2 tb Extra-virgin olive oil 
    1/4 c  Lemon juice 
      2 tb Lemon zest 
      1 ts Coarsely ground black pepper 
    1/2 c  Vegetable stock 
    1/2 c  Coconut, grated 
      2 c  Slivered snow peas 
      1 ts Salt 
    1/4 c  Cilantro, chopped 
    1/4 c  Basil, chopped 
  
  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.