Recipe: Stir-fried Chinese noodles with chanterelles
By
chef patrick Asfaux5/5
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The specificity of French cuisine is its power to incorporate into its recipes a product from elsewhere to recreate others that are unique to it.
Stir-fried Chinese noodles with chanterelles for 4 people:
1 package of 8.75 oz (250 g) of egg noodles
5.25 oz (150 g) of chanterelles* with the stem cut just rinsed and drained.
1 small zucchini cut into tiny small squares (brunoise)
1 red bell pepper peeled and seeded cut the same way
1 blanched tomato, seeded and cut the same way
a few green pitted olives and sliced
1 clove of garlic degerminated and finely chopped
a few small fava beans peeled
a little lemon thyme flowers (if you have)
olive oil
2.1 qt (2 liters) of prepared poultry broth
salt pepper and turmeric.
Step-by-step directions
1 In a saucepan bring your broth to a boil by adding a little turmeric then at boiling point pour in your noodles, let cook for 1 minute at a boil, then turn off your heat and cover.
2 Meanwhile heat 2 tablespoons of olive oil in a large pan, add your chanterelles salt and pepper stir-fry like this for 1 minute then add your peppers and tomato and lemon thyme season, let cook 2 minutes, then incorporate your olives, zucchini cubes, garlic and fava beans just stir once in the pan turn off the heat and cover.
3 Drain your noodles * then heat your pan of garnish and pour in your pasta stir-fry well so that all the flavors unite, then plate nicely with a ring mold on beautiful white plates. *Chanterelle the true name of this mushroom better known by its common name being the trumpet of the dead or cornucopia. This mushroom despite its uninviting appearance is for me one of the best mushrooms to cook.
Stir-fried Chinese noodles with chanterelles5/5
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Stir-fried Chinese noodles with chanterelles
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