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
How to Make It
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.
Lighter-style red Burgundy.
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