To a large non-stick skillet (if you don't use a non-stick skillet you may need to add a bit more oil) pan, set over medium heat, add the oil. When the oil is hot, add the mushrooms and cooking and stirring them often, until they’re soft, about 5 minutes. Decrease the heat to medium-low and continue cooking until they’re crispy, about 5 more minutes.
Next, add the fresh ginger and garlic; cook until softened about 2 minutes.
Pour in the sugar, tomato paste, basil, sambal, soy sauce, rice wine vinegar and mix until combined. Pour in the water and bring to a gentle simmer. Cook for about 10 minutes just so all the flavors are married and the sauce thickens slightly.
Meanwhile, to a pot of salted water, cook the paste until al dente. Immediately transfer the noodles to the pan with the sauce and add the butter. Toss until all the noodles are evenly coated in the sauce.
Divide amongst bowls and garnish with basil.