Heat 1 gallon water in large pan until boiling. Add noodles and
cook until just tender, about 5 minutes. Drain. Toss with 1 to 2 ts
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 ts sesame oil, and corn starch in bowl. Blend well. Heat
well-seasoned wok or skillet until very hot. Add 1-1/2 tb 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°F.
Reheat pan and add remaining 1-1/2 tb 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
1 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.
