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