2 cups dried egg noodles, cooked in salted water, drain and keep warm. Save 1/2 cup of the cooking water.
2 1/2 cups of mushrooms - I used a blend of porcini and cremini
1 whole leek, sliced and washed
1-2 small cloves of garlic, minced
1 tbsp white sesame seeds
1/4 cup mirin
1 tbsp tamari soy sauce
Spring onions to garnish
Salt to taste
- Heat a couple tbsps of olive oil in a large pan and saute garlic and leek. Cook until the leek wilts and is completely cooked. About 8-10 mins.
- Add mushrooms and saute until they are a deeper brown.
- Now add mirin and soy sauce and stir. Cook for about a minute before tossing in the cooked noodles and sesame seeds. Stir to combine the sauce and the noodles. At this point, I added a 1/4 cup of the reserved noodle water to add to the sauce.
- Adjust seasoning and garnish with chopped spring onions. Serve hot.