Ingredients

• 2 tablespoon rice wine
• 1 ½ teaspoon sugar
• 2 tablespoon cornstarch
• 3 tablespoon vegetable oil
• 1 ½ tablespoon garlic (minced)
• 1 ½ tablespoon ginger (minced)
• 10 Chinese black mushrooms (rehydrated)
• 3 cups leeks (finely julienned)
• 2 cups carrots (shredded)
• 1 ½ tablespoon rice wine
• 4 cups bean sprouts

Directions

• Directions
• 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 refrigerated.
• In the meantime, cut leeks and 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 a bowl.
• Blend well. Heat well-seasoned wok or skillet until very hot. Add 1 ½ 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 ½ 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.