Stir-Fried Egg Noodles With Mushrooms, Tomatoes, And Bean Sprouts (Bakmie Goreng)

• 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

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.

peanut oil, chiles, shallots, garlic, cremini mushrooms, fresh bean sprouts, fresh chinese egg noodles, sweet soy sauce, soy sauce, tomato wedges, basil, lime wedges

Taken from www.myrecipes.com/recipe/stir-fried-egg-noodles-with-mushrooms-tomatoes-bean-sprouts-bakmie-goreng (may not work)