Leeks and Mushroom egg noodles

I received of homemade dried egg noodles in my box of produce last week and this was quick entree I made out of it after a long day at work and a 3 mi run :)

Serves 3

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

1. 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.
2. Add mushrooms and saute until they are a deeper brown.
3. 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.
4. Adjust seasoning and garnish with chopped spring onions. Serve hot.