Lemon Pasta Salad with Peppercorn-Coconut Glaze

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.