Ingredients
¾lbthin egg noodles
2tspsalt
1½tspsesame oil,toasted
1tspextra-virgin olive oil
1½cupschicken broth,reduced-sodium
3tbspsoy sauce,reduced-sodium
3½tbsprice wine,or sake
1tspsesame oil,toasted
½tspsugar
1½tbspcornstarch
2tbspextra-virgin olive oil
2medium leeks
2tbspgarlic,minced
1½tbspfresh ginger,minced
1½cups carrots,grated
barbecued chicken breasts
Preparation
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.
