A couple of weeks ago I made J. Kenji Lopez-Alt’s Easy Stir-Fried Noodles with Mushrooms, Carrots, Basil, and Sweet Soy Sauce from The Wok cookbook.

I was able to reuse the kecap manis originally made for nasi goreng. The rest of the ingredients are fairly standard.

The noodles are first cooked and then tossed with oil and spread out to cool. The sauce is a mixture of sesame oil, dark and light soy sauce, the kecap manis, sambal oelek and sugar.

To make the dish, mushrooms are first stir-fried until brown. Then carrots, shallots, scallions, and garlic are added and stir-fried until tender. The noodles get added and tossed, then mung bean sprouts and basil leaves. The sauce is added and everything gets tossed and stir-fried until well mixed. The served noodles are topped with a fried egg and additional sambal oelek.

I thought these noodles were good. They had a good amount of vegetables in them, even though they do “disappear” into the dish. The family seems to enjoy a fried egg.

I’d make this one again.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.