Chanterelles from the wok with garlic butter rice noodles

It’s that time again – mushroom season in the local forests! Mushroom season is actually all year round, but the vast majority of popular wild mushrooms grow in summer and fall. This also applies to the ever-popular chanterelles. I also love this spicy, slightly peppery flavor. In addition to the classic preparation methods, chanterelles can also be used in Asian dishes, such as my Thai-style chanterelles or chanterelles from the wok, as shown here.

These chanterelles from the wok in garlic butter rice noodles are simply divine. The garlic and butter harmonize wonderfully with the chanterelles and the Spicy Chili Crunch from J.Kinski* gives the whole dish a slight spiciness and additional depth.

And of course, cooking in a wok and over the Roaring Dragon wok burner is an experience in itself. So much wok power needs to be tamed first, but the result is incomparable flavors. Not to mention the fact that it is simply great fun.

The time has come! As price-stable as it is brilliant, but I can now offer you 10% off all Roaring Dragon* wok burners and sets! Use my code “Chopstick_BBQ” for this

Chanterelles

A few words about chanterelles. As an enthusiastic mushroom picker, I would like to give you a little more information. From a culinary point of view, of course, because this is a wonderful recipe with chanterelles.

Chanterelles are highly prized mushrooms in the culinary world, known for their unique flavor, delicate texture and versatility. They have a mild, nutty flavor that makes them a popular ingredient in various national cuisines. Their aroma is subtle and gives dishes a special touch.

They are suitable as a main ingredient, side dish or even as an aromatic ingredient for sauces and soups. The bright yellow to orange color of chanterelles also gives many dishes an attractive visual component that further enhances the respective dish.

Chanterelles in a wok

The chanterelles get wonderful roasted aromas in the wok and become slightly crispy. This works particularly well if you have the right wok burner and wok. The Roaring Dragon combines unparalleled 24kw output with safety-oriented connection and control technology from Germany. Then all that’s missing is the right wok…

For example, this recommended wok made of carbon steel*. The wok itself is a very versatile and practical kitchen appliance that allows you to prepare dishes quickly and easily. The short cooking times mean that the ingredients can be cooked not only quickly, but also gently.

Thanks to the quick and hot preparation, you only need a little oil to fry the ingredients – like the chanterelles from the wok here. This often results in low-fat dishes that are also suitable for a healthy diet, but this is less the case here due to the fantastic garlic butter rice noodles.

In addition, the shape of the wok allows heat to be distributed evenly, ensuring that our dish is cooked evenly. The heat is conducted from the center of the wok to the outside so that the individual ingredients can be cooked quickly.

Of course, you can also cook your chanterelles in garlic butter rice noodles in a pan and they will taste great. However, there is definitely a difference to preparation in a wok.

But now it’s time for the recipe. You can find out which other important ingredients I use in Asian cuisine on my Amazon storefront. Take a look, and support me for even more recipes here on this blog by shopping through the links there: Amazon Storefront*. The price remains the same for you!

Pfifferlinge aus dem Wok mit Knoblauch-Butter-Reisnudeln

27/08/2023

by Chopstick BBQ

Cuisine Asian Fusion

Category Asian Asian Fusion Recipe Unkategorisiert Vegetables Vegetarian Wok

Ingredients

• 300 g frische Pfifferlinge
• 400 g Reisnudeln, 3-5mm breit
• 3-5 Zehen Knoblauch
• 1- 2 Zwiebeln
• 60 g Butter
• 2 EL helle Sojasauce
• 1 EL Fischsauce
• 100 ml Wasser
• 1 TL Spicy Chili Crunch
• Sesamsaat
• Öl zum Braten

Instructions

1. Die Reisnudeln nach Packungsanleitung im Wasser quellen lassen. In der Zwischenzeit die Pfifferlinge putzen und grob zerkleinern. Zwiebeln und Knoblauch klein hacken.
2. Das Öl im Wok erhitzen und die Pfifferlinge darin braten und anrösten. Mit Sojasauce und Fischsauce ablöschen. Zwiebel und Knoblauch mit in den Wok und weiter braten.
3. Die abgetropften Reisnudeln, die Butter und das Wasser zu den Pfifferlingen geben. Alles vermengen und einköcheln lassen.
4. Schließlich noch Spicy Chili Crunch hinzufügen und vermischen, mit Sesamsaat bestreuen, Servieren, genießen!

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