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Stir-Fried Noodles with Chanterelles
© Stephanie Foley

Stir-Fried Noodles with Chanterelles

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

Easy Way Substitute regular chicken eggs.

  1. 8 ounces chow mein noodles
  2. 1/4 cup canola oil
  3. 9 ounces chanterelles, thickly sliced (2 cups)
  4. Salt and freshly ground pepper
  5. 4 large eggs, beaten
  6. 2 tablespoons unsalted butter
  7. 1 scallion, halved lengthwise and cut crosswise into 3-inch lengths
  8. 1 tablespoon soy sauce
  9. 1 tablespoon oyster sauce
  10. 1/2 teaspoon chile oil or Chinese chile sauce
  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.