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.
