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    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 immediately.