Stir-Fried Noodles with Chanterelles

Chef Way This rich and unusual noodle stir-fry is made with fresh duck eggs.

Easy Way Substitute regular chicken eggs.


Slideshow:  More Fast Asian Noodle Recipes


  • Total Time:
  • Servings: 4

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  • 8 ounces chow mein noodles
  • 1/4 cup canola oil
  • 9 ounces chanterelles, thickly sliced (2 cups)
  • Salt and 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

How to make this recipe

  1. Cook the noodles in a large pot of boiling, salted water until al dente. Drain and shake off the excess water.

  2. 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.

Suggested Pairing

Lighter-style red Burgundy.

Contributed By Photo © Stephanie Foley Published October 2007

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