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MUSHROOM - Stir-Fried Noodles with Chanterelles
Nb persons: 4
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| Stir-Fried Noodles with Chanterelles | |
| 8 ounces | chow mein noodles |
| 1/4 cup | canola oil |
| 9 ounces | chanterelles, thickly sliced (2 cups) |
| Salt | |
| freshly ground pepper | |
| 4 large | eggs, beaten |
| 2 tablespoons | unsalted butter |
| 1 | scallion, halved lengthwise and cut crosswise into 3-inch lengths |
| 1 tablespoon | soy sauce |
| 1 tablespoon | oyster sauce |
| 1/2 teaspoon | chile oil or Chinese chile sauce |
Cook the noodles in a large pot of boiling, salted water until al dente. Drain and shake off the excess water.
Heat a wok until very hot. Add the canola oil and heat until shimmering. Add the chanterelles, season with salt and pepper and stir-fry over high heat until softened, 5 minutes. Add the eggs and stir-fry for 10 seconds. Immediately add the noodles, butter, scallion, soy sauce, oyster sauce and chile oil and stir-fry until the eggs are cooked but still slightly creamy, 2 to 3 minutes. Serve.
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