Fill and boil your kettle. Put 2 bundles of the noodles in a heatproof bowl or dish and pour over enough hot water from the kettle to fully cover them. Set aside to soak for 6-8 mins. After 6 mins, bite into a noodle. If it is still chalky in the middle, soak for another couple of minutes.

While the noodles soak, make the sesame stir-fry sauce. Pour the tamari into a bowl. Scoop in the tahini. Add the demerara sugar and balsamic vinegar. gently stir till everything is combined to make a smooth sauce.

Trim the roots and woody greens off the leek. Halve it and rinse out any grit. Finely slice the leek. Halve the pepper, scoop out the seeds and white pith, and roughly chop the pepper. Rinse the shiitake mushrooms and tear any large mushrooms into small pieces. Peel and finely chop the garlic.

Put a wok or deep frying pan on a high heat. Add 1 tbsp oil and the garlic. Sizzle for 30 secs, then add the leek, pepper and mushrooms. Stir fry for xx mins till the veg are glossy, a little brown and still have a little bite.

Add the tahini sauce to the veg and stir fry for xx mins till everything is coated in the sauce.

Add the drained noodles to the sauce with half the sesame seeds and toss everything together to mix. Warm through for xx mins.

Taste and add a pinch of salt if you think it needs it. Divide the noodles between 2 warm bowls or plates, top with the remaining sesame seeds and serve.