Chow Mein in Chanterelle Sauce with Fresh Herbs

Directions

1 - Bring to boil vegetable stock with lemon grass, and set aside. Be sure the stock is salted. 2 - Find a medium skillet with cover. Pour oil into it, sauté onion and garlic for a minute, then add chanterelles, lower the heat, cover the skillet, and fry for few minutes. Stir sometimes gently not to harm mushrooms. 3 - If chanterelles release their juices, pour the stock into the skillet but grass pieces. 4 - Bring all to boil, add noodles placing them below the surface of the stock. 5 - Add vegetable mix on the top, sprinkle some salt, let’s say ⅓ to ½ teaspoon Cover the skillet and let it simmer for the time indicated by the noodles producer. In my case 4 to 5 minutes. 6 - In the meantime prepare the thickener. Mix cornstarch with cold water and soy sauce. Stir in and cook for a minute. 7 - Garnish with fresh herbs.