🫙 From the Spice Rack
Lemon Pasta Salad with Peppercorn-Coconut Gla
2 7 oz. pkg Udon Noodles 2 tb Extra-Virgin Olive Oil 1/4 c Fresh Lemon Juice 2 tb Grated Lemon Zest 1 ts Coarse Black Pepper, Prefer- Ably Tellicherry 1/2 c Vegetable Stock 1/2 c F...
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Ingredients8 items
Ingredients
- 27 oz. pkg udon noodles
- 2tbsp extra-virgin olive oil
- 1/4cup fresh lemon juice
- 2tbsp grated lemon zest
- 1tsp coarse black pepper, prefer-
- 1/2cup fresh grated coconut
- 2cup slivered snow peas
- 1tsp salt
Directions
- 1
pkg Udon Noodles 2 tb Extra-Virgin Olive Oil 1/4 c Fresh Lemon Juice 2 tb Grated Lemon Zest 1 ts Coarse Black Pepper, Prefer- Ably Tellicher
- 2
Heat 1 tablespoon of oil in a large nonstick skillet or wok
- 3
Add lemon juice, zest, pepper, vegetable stock, and coconut and bring to a boil
- 4
Cook over moderately high heat for 2 minutes
- 5
Add the snow peas and continue to cook for about 1 minute
- 6
Remove the pan from heat, add the drained noodles and stir to blend ingredients
- 7
Season with salt
- 8
When the salad has cooled to room temperature, add the herbs and stir to mix