ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Stir-Fried Egg Noodles with Mushrooms, Tomatoes, and Bean Sprouts (Bakmie Goreng)

Yield 6 servings
Bakmie or mi goreng means stir-fried egg noodles, which are added to a variety of vegetables for breakfast or a snack. We like this entrée as a simple supper. Sweet soy sauce is sugary compared to the thin and thick versions of soy sauce; it balances the saltiness of regular soy in this dish. If you can't find precooked fresh Chinese egg noodles at an Asian market, substitute instant egg noodles. Cook the instant version following package directions; rinse and drain thoroughly before stir-frying in the recipe.


  • 3 tablespoons peanut oil, divided
  • 3 Thai chiles, seeded and minced
  • 2 large shallots, cut into thin wedges
  • 1 large garlic clove, minced
  • 1 3/4 cups thinly sliced cremini mushrooms (about 4 ounces)
  • 1 cup thinly sliced leek
  • 2 cups fresh bean sprouts
  • 14 ounces fresh Chinese egg noodles
  • 3 tablespoons sweet soy sauce (such as ABC brand)
  • 2 tablespoons low-sodium soy sauce
  • 2 cups tomato wedges (about 2)
  • 8 Thai basil leaves, torn
  • 6 lime wedges

Nutrition Information

  • calories 327
  • caloriesfromfat 23 %
  • fat 8.2 g
  • satfat 1.6 g
  • monofat 3.4 g
  • polyfat 2.5 g
  • protein 14.2 g
  • carbohydrate 51.5 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 2.2 mg
  • sodium 624 mg
  • calcium 54 mg

How to Make It

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chiles, shallots, and garlic to pan; stir-fry 1 1/2 minutes or until shallots and garlic begin to brown. Stir in mushrooms and leek; stir-fry 3 minutes or until leek is tender. Remove from pan, and keep warm.

  2. Return pan to heat; add remaining 2 tablespoons oil to pan. Add sprouts and noodles to pan; stir-fry 2 minutes or until thoroughly heated. Return mushroom mixture to pan; stir in soy sauces, tossing to coat noodles. Place 1 cup noodle mixture in each of 6 bowls; top each serving with 1/3 cup tomato wedges and Thai basil. Serve with lime wedges.