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.