Vegetable Stir-Fry Over Crisp Noodles

• Crisp noodles:
• 1 (12-ounce) package fine egg noodles
• 1 1/2 teaspoons dark sesame oil
• 1 teaspoon vegetable oil
• Sauce:
• 1 1/2 cups fat-free, less-sodium chicken broth
• 6 tablespoons oyster sauce
• 1/4 cup sake (rice wine)
• 1 1/2 tablespoons cornstarch
• 1 teaspoon dark sesame oil
• 1 teaspoon low-sodium soy sauce
• Vegetables:
• 2 teaspoons vegetable oil
• 1 1/2 tablespoons minced peeled fresh ginger
• 4 large garlic cloves, minced
• 4 cups julienne-cut leek (about 4 small)
• 3 cups shredded carrot (about 6 small)
• 2 cups sliced shiitake mushroom caps (about 3 ounces)
• 4 cups fresh bean sprouts

1. Preheat broiler.
2. To prepare the noodles, cook according to package directions, omitting salt and fat. Rinse with cold water, and drain well. Combine noodles, 1 1/2 teaspoons sesame oil, and 1 teaspoon vegetable oil in a large bowl; toss well to coat. Divide noodle mixture evenly into 6 (1-inch-thick) nests on 2 baking sheets. Place 1 baking sheet on oven rack 3 inches from heat; broil 10 minutes. Carefully turn nests over, and broil 6 minutes or until golden brown. Set aside. Repeat procedure with remaining nests.
3. To prepare the sauce, combine broth and next 5 ingredients (broth through soy sauce); stir well with a whisk. Set aside.
4. To prepare vegetables, heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 10 seconds. Add leek, carrot, and mushrooms; stir-fry 2 minutes. Add sauce; bring to a boil, and cook 2 minutes or until thick. Stir in sprouts; cook until thoroughly heated. Spoon vegetables over nests.

noodles, egg noodles, sesame oil, vegetable oil, chicken broth, oyster sauce, sakue, cornstarch, dark sesame oil, soy sauce, vegetables, vegetable oil, ginger, garlic, julienne, shredded carrot, shiitake mushroom, fresh bean sprouts

Taken from www.myrecipes.com/recipe/vegetable-stir-fry-over-crisp-noodles (may not work)