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  Fresh Grated Coconut
2 c  Slivered Snow Peas
1 ts 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.