Shrimp Noodle Soup

Cook noodles according to package directions in salted water. Place in a sieve, rinse with cold water and drain. Mix noodles in a bowl with sesame oil.

Rinse shrimp, pat dry and finely chop with an immersion blender, food processor or a large heavy knife.

Finely dice bacon. Rinse and finely chop 2 scallions. Peel ginger root and finely chop.

Combine shrimp, bacon, onion and ginger root. Stir to combine. Add egg and season with salt and pepper. Mix thoroughly. Rinse lemon and wipe dry. Cut a 5 cm piece of lemon peel (about 2 inches long) and set aside (save remaining fruit for another use).

In a pot, bring 2 liters (about 8.5 cups) of lightly salted water to a boil. Reduce heat to a simmer. Use a spoon to form shrimp mixture into small balls.

Using a skimmer, slide balls into the water. Let simmer for about 3 minutes. Remove with a slotted spoon and drain.

In a pot, add broth, lemon zest and star anise. Bring to a boil. Rinse snow peas. Rinse remaining scallions and cut into thin slices.

Cook peas in the broth for 1 minute.