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

Ingredients

• 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

Preparation

1. 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. 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.