Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside.Heat olive oil in a large skillet over high heat. Add garlic and saute, stirring, until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stirfry for 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper & noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes. Stir in chopped mint. Transfer to a platter, sprinkle with bean sprout & leeks and garnish with mint sprig. Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. Mm:Mk VMXV03A.