Instructions: Cook the noodles until just tender, rinse under cold water, drain, and toss with 1 tsp. sesame oil.

Soften the mushrooms in 2 cups of hot water. Drain (reserve the soaking liquid), remove stems, and thinly slice the caps.

Thoroughly clean the leeks, trim and slice into thin 1 1/2-inch long strips. The carrot shreds should be about the same size.

Mix together the Black Mushroom Seasonings.

Mix together the Mushroom Sauce ingredients. Use the mushroom soaking liquid and enough water to make 3 1/2 cups.

Preheat the broiler. Spread the noodles on a cookie sheet that has been lightly oiled and broil for about 10 minutes on each side, or until golden brown. Keep warm in a preheated 200 F oven.

Heat a wok or a heavy skillet over high heat. Add the oil and heat until hot, about 20 seconds. Add the black mushroom seasonings and stir-fry until fragrant. Add the leeks and carrots and stir-fry for about 1 minute., Add the rice wine and cook for another minute. Add the mushroom sauce and cook, stirring constantly to prevent lumps, until thickened.

Remove from the heat.

Spoon the vegetable mixture on top of the noodles and serve.

Makes 6 servings.

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