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Ingredientes
- 2 x 7 ounce. pkg Udon Noodles
- 2 Tbsp. Extra-Virgin Extra virgin olive oil
- 1/4 c. Fresh Lemon Juice
- 2 Tbsp. Grated Lemon Zest
- 1 tsp Coarse Black Pepper, Prefer- Ably Tellicherry
- 1/2 c. Vegetable Stock
- 1/2 c. Fresh Grated Coconut
- 2 c. Slivered Snow Peas
- 1 tsp Salt
- 1/4 c. Minced Cilantro
- 1/4 c. Minced Fresh Basil
Direcciones
- Cook the Udon Noodles in a large amount of boiling salted water acording to package direstions till tender but still hard to the bite. Drain.
- Heat 1 Tbsp. of oil in a large nonstick skillet or possibly wok. Add in lemon juice, zest, pepper, vegetable stock, and coconut and bring to a boil. Cook over moderately high heat for 2 min. Add in the snow peas and continue to cook for about 1 minute. Remove the pan from heat, add in the liquid removed noodles and stir to blend ingredients. Season with salt. When the salad has cooled to room temperature, add in the herbs and stir to mix. (can be covered and refrigerated up to 4 hrs before serving) Drizzle with the remaining extra virgin olive oil and served garnished with cilantro sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 78 | |
| Calories from Fat 51 | 65% |
| Total Fat 5.83g | 7% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 469mg | 20% |
| Potassium 130mg | 4% |
| Total Carbs 5.7g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.72g | 0% |
| Protein 1.6g | 3% |
