Rice Noodles With Chanterelles

By á-170456

Ingredients

• 1 pound chanterelles
• 8 ounces medium-wide rice noodles (chow fun)
• Peanut oil as needed
• Chicken or vegetable stock if needed
• 1 bunch green onions cut 2" pieces
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• Oyster sauce to taste (may substitute Chinese vegetarian mushroom sauce)

Details

Servings 4

Preparation

Step 1

Clean and tear the chanterelles into medium-large pieces. Soak the rice noodles in warm water until softened. Drain and toss with a small amount of soy sauce and a teaspoon of peanut oil to prevent sticking.

Heat a wok or skillet on high heat and add a small amount of peanut oil to the pan. Add the chanterelles and cook until the mushrooms are lightly cooked and have given up their juice. Remove the mushrooms to a bowl with a slotted spoon and set aside. Drain off juice into another bowl and reserve. Wipe out the wok and return to fire.

Put a small amount of peanut oil into the hot wok. Add the noodles and mushroom liquid to the pan. If your mushrooms have given up a very small amount of liquid, you may need to add a small amount of chicken or vegetable stock as well. Partly cook the noodles, occasionally stirring to prevent the noodles from sticking. Add the mushrooms and cook until the noodles have softened and become translucent; add the green onions and stir for a few moments until they are warmed. Finish with the toasted sesame oil and oyster sauce to taste. This recipe is also excellent made with oyster mushrooms.

This recipe yields 4 servings.