*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Asian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Thin egg noodles
                         Sesame oil
    1 1/2   c            Chicken broth
    2       tb           Rice wine
    1 1/2   ts           Sugar
    2       tb           Cornstarch
    3       tb           Vegetable oil
    1 1/2   tb           Garlic, minced
    1 1/2   tb           Ginger, minced
   10       ea           Chineese black mushrooms
                         - rehydrated
    3       c            Leeks, finely julliened
    2       c            Carrots, shredded
    1 1/2   tb           Rice wine
    4       c            Bean sprouts
   Heat 1 gallon water in large pan until boiling.  Add
   noodles and cook until just tender, about 5 minutes.
   Drain.  Toss with 1-2 teaspoons sesame oil.
   Immediately transfer noodles to round cake pan or pie
   plate. Press top to level noodles and let cool.  This
   can be made a day ahead and refridgerated. In the
   meantime, cut leeks & re-hydrated mushroom caps into
   fine julienne strips.  Discard mushroom stems.  Rinse
   and drain bean sprouts.
   When noodles have cooled, combine broth, soy sauce,
   rice wine, sugar, 1 teaspoon sesame oil and cornstarch
   in bowl.  Blend well.  Heat well-seasoned wok or
   skillet until very hot.  Add 1 1/2 tablespoons
   vegetable oil and heat until nearly smoking.  Invert
   noodle cake into pan and cook until deep-golden brown,
   swirling pan from time to time to keep cake from
   sticking.  Flip noodle cake over and brown other side.
   Transfer noodles to heat-proof serving platter and
   keep warm in oven at 200 degrees.
   Reheat pan and add remaining 1 1/2 tablespoons
   vegetable oil.  Again, heat until very hot.  Add
   garlic and ginger-root and stir-fry until fragrant,
   about 10 seconds.  Add mushrooms, carrots, and leeks.
   Stir-fry over high heat about 1 minute.  Add rice wine
   and cook one minute more.  Then add sauce mixture and
   bring to boil.  Add bean sprouts and cook, stirring
   constantly to prevent lumps, until sauce is thickened.
   Spoon vegetables over fried noodle cake and serve
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