• Place a large pot over medium heat (no oil).
• Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pot and set aside.
• Return the pot to high heat and boil salted water for the noodles.
• Add the noodles and cook until warmed through, 1-2 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. 
• Stir through a drizzle of oil to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the leek and season with salt and pepper.
• Cook the leek until softened, 4-6 mins, stirring occasionally.

• Meanwhile, drain the sweetcorn.
• Once the leek is softened, add the sweet Asian sauce, corn, edamame, tuna, sesame oil, soy sauce, chilli flakes and half the apple cider vinegar (per 2P). 
• Allow everything to warm through.
• Stir through the drained noodles and mix well. 
• Add a splash of water if required. Season to taste with salt and pepper. 

• Divide the noodles between deep plates or bowls.
• Scatter the sesame seeds over the top.