Title: Crisp-fried vegetarian noodles
 Categories: Main dish, Asian, Vegetarian
      Yield: 6 Servings
 
    1/2 lb Thin egg noodles
           Sesame oil
  1 1/2 c  Chicken broth
      2 T  Rice wine
  1 1/2 ts Sugar
      2 T  Cornstarch
      3 T  Vegetable oil
  1 1/2 T  Garlic, minced
  1 1/2 T  Ginger, minced
     10 ea Chineese black mushrooms
           - rehydrated
      3 c  Leeks, finely julliened
      2 c  Carrots, shredded
  1 1/2 T  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 immediately.