Chow Mein in Chanterelle Sauce with Fresh Herbs

• 300 millilitres vegetable stock
• 1/2 teaspoon lemongrass dried
• 70 grams chow mein noodles vegan
• 100 grams mushrooms, chanterelle cleaned, rinsed, chopped if big
• 150 grams chinese vegetables mix
• 20 grams onions without chives
• 1 each garlic cloves minced or pressed
• 1/2 inch ginger root fresh, grated
• 1 teaspoon brown sugar optionally
• 1 tablespoon sunflower oil
• 2 teaspoons cornstarch + small amount of cold water
• 1/2 teaspoon soy sauce, tamari
• 1 x mixed herbs fresh: cilantro, oregano, savory, marjoram, basil
• 1 x salt and white pepper ground

1. 1 - Bring to boil vegetable stock with lemon grass, and set aside.
2. Be sure the stock is salted.
3. 2 - Find a medium skillet with cover.
4. Pour oil into it, saute onion and garlic for a minute, then add chanterelles, lower the heat, cover the skillet, and fry for few minutes.
5. Stir sometimes gently not to harm mushrooms.
6. 3 - If chanterelles release their juices, pour the stock into the skillet but grass pieces.
7. 4 - Bring all to boil, add noodles placing them below the surface of the stock.
8. 5 - Add vegetable mix on the top, sprinkle some salt, let's say 13 to 1/2 teaspoon Cover the skillet and let it simmer for the time indicated by the noodles producer.
9. In my case 4 to 5 minutes.
10. 6 - In the meantime prepare the thickener.
11. Mix cornstarch with cold water and soy sauce.
12. Stir in and cook for a minute.
13. 7 - Garnish with fresh herbs.

vegetable stock, lemongrass dried, noodles vegan, mushrooms, chinese vegetables, onions, garlic, ginger root, brown sugar, sunflower oil, cornstarch , soy sauce, mixed herbs, salt

Taken from recipeland.com/recipe/v/chow-mein-chanterelle-sauce-fre-53645 (may not work)