Crispy Noodle Cake

• 3/4 lb. thin egg noodles
• 2 tsp. salt
• 1 1/2 tsp. toasted sesame oil
• 1 tsp. extra-virgin olive oil
• 1 1/2 c. reduced-sodium chicken broth
• 3 tbsp. reduced-sodium soy sauce
• 3 1/2 tbsp. rice wine or sake
• 1 tsp. toasted sesame oil
• 1/2 tsp. sugar
• 1 1/2 tbsp. cornstarch
• 2 tbsp. extra-virgin olive oil
• 2 medium leeks
• 2 tbsp. minced garlic
• 1 1/2 tbsp. minced fresh ginger
• 1 1/2 c. grated carrots
• Barbecued Chicken Breasts

1. To make the noodles: Bring 3 quarts water to a boil.
2. Add noodles and salt and stir; cook 5 to 6 minutes or until near tender.
3. Meanwhile, combine sesame and olive oils in a large bowl.
4. Drain noodles in a colander, rinsing lightly.
5. Transfer to bowl and toss lightly with oils.
6. Heat a broiler until red-hot.
7. Place noodles in a flat circle on a baking sheet about 3 inches from broiler; cook 10 minutes or until golden brown.
8. Flip with a spatula to brown other side.
9. Remove from heat and keep warm in a low oven.
10. To make the topping: In a bowl, whisk together broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons rice wine, sesame oil, sugar and cornstarch, until smooth.
11. Set aside.
12. Heat a well-seasoned wok or a large, deep, nonstick skillet over high heat.
13. Add olive oil; heat until near smoking.
14. Add leeks, garlic and ginger; stir-fry over medium-high heat until leeks are tender, about 1 1/2 minutes.
15. Add carrots and remaining 2 tablespoons wine and stir-fry 1 minute.
16. Add broth mixture and cook, stirring constantly until thickened, about 1 minute.
17. Arrange browned noodles on a platter.
18. Sprinkle chicken pieces on top, and pour vegetables and sauce over everything before serving.

thin egg noodles, salt, sesame oil, extravirgin olive oil, chicken broth, soy sauce, rice wine, sesame oil, sugar, cornstarch, extravirgin olive oil, leeks, garlic, fresh ginger, carrots, chicken breasts

Taken from www.delish.com/recipefinder/crispy-noodle-cake-recipe (may not work)