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

Ingredients

• 4 ounces cremini mushrooms thinly sliced
• 14 ounces extra wide egg noodles fresh chinese
• 2 cups bean sprouts fresh
• 1 large garlic clove minced
• 1 cup leek thinly sliced
• 6  lime wedges 
• 2 tablespoons soya sauce low-sodium
• 3 tablespoons vegetable oil; peanut oil preferred divided
• 2 large shallots cut into thin wedges
• 3 tablespoons soya sauce sweet (such as ABC brand)
• 8  thai basil leaves 
• 3  thai chiles minced seeded
• 2 cups tomato wedges ( 2)

Equipment

• bowl
• frying pan

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. 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.
3. Remove from pan, and keep warm.
4. Return pan to heat; add remaining 2 tablespoons oil to pan.
5. 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.
6. Place 1 cup noodle mixture in each of 6 bowls; top each serving with 1/3 cup tomato wedges and Thai basil.
7. Serve with lime wedges.