Stir Fried Noodles With Chanterelle
|Chow mein noodles||8 Ounce|
|Canola oil||1⁄4 Cup (4 tbs)|
|Chanterelles||9 Ounce, thickly sliced|
|Freshly ground pepper||To Taste|
|Eggs||4 Large, beaten|
|Unsalted butter||2 Tablespoon|
|Scallion||1 , halved lengthwise and cut crosswise into 3-inch lengths|
|Soy sauce||1 Tablespoon|
|Oyster sauce||1 Tablespoon|
|Chile sauce||1⁄2 Teaspoon (Regular / Chinese Style)|
1. Bring a large pot of salted water to a boil over high heat. Add the noodles, stir once and boil until al dente. Drain and shake off the excess water.
2. Heat a wok until very hot, and then 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, and oyster sauce and chili oil and continue to stir-fry until the eggs are cooked but still slightly creamy, 2 to 3 minutes.