Stir-Fried Egg Noodles with Mushrooms, Tomatoes, and Bean Sprouts (Bakmie Goreng)
Stir-Fried Egg Noodles with Mushrooms, Tomatoes, and Bean Sprouts (Bakmie Goreng) might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 415 calories, 13g of protein, and 10g of fat. It is a good option if you're following a dairy free and vegetarian diet. Head to the store and pick up peanut oil, egg noodles, thai basil leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
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.