Recipe - Crisp-Fried Vegetarian Noodles

One half pound Thin egg noodles
Sesame oil
1 One half cup Chicken broth
2 tablespoon Rice wine
1 One half teaspoon Sugar
2 tablespoon Cornstarch
3 tablespoon Vegetable oil
1 One half tablespoon Garlic, minced
1 One half tablespoon Ginger, minced
10 Chineese black mushrooms
rehydrated
3 cup Leeks, finely julliened
2 cup Carrots, shredded
1 One half tablespoon Rice wine
4 cup Bean sprouts

Heat 1 gallon water in large pan until boiling. Add noodles and cook until
just tender, about 5 minutes. Drain. Toss with 12 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 & rehydrated 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
wellseasoned wok or skillet until very hot. Add 1 One half tablespoons
vegetable oil and heat until nearly smoking. Invert noodle cake into pan
and cook until deepgolden brown, swirling pan from time to time to keep
cake from sticking. Flip noodle cake over and brown other side. Transfer
noodles to heatproof serving platter and keep warm in oven at 200 degrees.
Reheat pan and add remaining 1 One half tablespoons vegetable oil. Again, heat
until very hot. Add garlic and gingerroot and stirfry until fragrant,
about 10 seconds. Add mushrooms, carrots, and leeks. Stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini