Heat the balsamic vinegar in a medium sized saucepan, add the sugar and let simmer for 8-10 minutes. The balsamic vinegar would reduce considerably, by almost half and attain a beautiful glaze. As the mixture cools, it will thicken also. Let cool as soon as done.
In the mean time prepare the salad. Dress the tomatoes and olives in olive oil and a couple of rounds of crushed pepper. Mix well.
Plate your noodles, top it with the vegetables in olive oil and mint leaves, drizzle with some more olive oil and 2 tablespoons of your balsamic reduction dressing.
To be eaten immediately.
Note: For bigger helpings, just double, triple or quadruple the recipe. The balsamic dressing will keep well in the refrigerator for up to a week.