Crispy Noodle Cake Recipe

Bring 3 quarts water to a boil. Add noodles and salt and stir; cook for 5 to 6 minutes or until near tender.

Meanwhile, combine sesame and olive oils in a large bowl. Drain noodles in a colander, rinsing lightly. Transfer to bowl and toss lightly with oils.

Heat a broiler until red-hot. Place noodles in a flat circle on a baking sheet about 3 inches from broiler; cook for 10 minutes or until golden brown. Flip with a spatula to brown other side. Remove from heat and keep warm in a low oven.

In a bowl, whisk together the broth, 1½ tablespoons of soy sauce, 1½ tablespoons of rice wine, sesame oil, sugar and cornstarch, until smooth. Set aside.

Heat a well-seasoned wok or a large, deep, nonstick skillet over high heat. Add olive oil, then heat until near smoking. Add leeks, garlic and ginger, then stir-fry over medium-high heat until leeks are tender.

Add carrots and remaining 2 tablespoons of wine and stir-fry for 1 minute. Add broth mixture and cook, stirring for about 1 minute constantly until thickened.

Arrange browned noodles on a platter. Sprinkle chicken pieces on top, and pour vegetables and sauce over everything before serving.