Cook noodles according to package instructions. Drain and rinse, reserve until needed.
Place all the ingredients for the chilli and coriander dressing into a blender and whiz until a smooth sauce.
Heat the 70ml of sunflower oil in a large frying pan over a high heat. Toss in the 20g chopped ginger, 3 chopped leeks and 4 chopped cloves garlic. Fry for about 5-7 minutes, stirring often, until the leeks start to take a little colour.
Add in the 1 teaspoon of sesame oil, 1 teaspoon sugar, 1 tablespoon rice wine vinegar and 2 tablespoons soy sauce. Fry for a further minute, stirring to combine the liquid evenly amongst the vegetables. Remove the pan from the heat and pour in the cooked ramen noodles. Toss the noodles to throughly combine with the cooked leeks.
Serve the noodles in individual bowls. Drizzle with the chilli and coriander dressing and finish with a sprinkling of sesame seeds.