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.