Ingredients
-
4 ounce somen noodles
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5 bunches shiso leaves
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3/4 cup grapeseed oil
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1/4 teaspoon Salt
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1/4 ounce yuzu juice
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1 tablespoon Lemon Zest
Directions
Bring 2 quarts heavily salted water to a boil.
Add noodles and stir once, then leave to cook until al dente.
Strain and then plunge into a bowl of ice water to cool. Strain again and set aside, refrigerating until use.
Combine shiso leaves, oil and salt in a blender. Pulse until smooth.
Dress noodles with shiso pesto, then mix in yuzu juice.
Serve either on plates or in a big bowl, family-style, garnished with lemon zest.
