Traditional Peruvian Dishes
Discover how to prepare Peruvian Stir-Fried Noodles, a typical recipe from Peru
Prepare Peruvian stir-fried noodles full of flavor, with golden meat, lightly crunchy vegetables, and an intense sauce made from sillao, vinegar, and oyster sauce. A plentiful and perfect chifa recipe to share with family.
Stir-fried noodles are a classic of Peruvian chifa cuisine: they combine firm pasta, meat stir-fried over high heat, red onion, tomato, scallions, and a sauce inspired by Creole and Asian flavors.
01
Ingredients
Have everything ready before you begin.
- ✓400 g of noodles
- ✓500 g of beef strips
- ✓1 large red onion in thick strips
- ✓2 firm tomatoes in wedges
- ✓3 scallions or spring onions in pieces
- ✓2 cloves of garlic minced
- ✓4 tablespoons of sillao or soy sauce
- ✓2 tablespoons of red wine vinegar
- ✓1 tablespoon of oyster sauce
- ✓3 tablespoons of vegetable oil
- ✓½ teaspoon of ground cumin
- ✓Salt to taste
- ✓Black pepper to taste
- ✓¼ cup of chopped fresh cilantro
- ✓Plenty of water to cook the noodles
02
Step-by-step method
- 01
Put a large pot with plenty of water to boil
Put a large pot with plenty of water to boil. When it starts boiling, add a moderate amount of salt and cook the noodles according to the package instructions, but remove them one minute before the recommended time.
- 02
Before draining the pasta, reserve ¼ cup of the cooking water
Before draining the pasta, reserve ¼ cup of the cooking water. Drain the noodles and set them aside without rinsing, to preserve some of their starch.
- 03
Dry the meat strips very well with paper towels
Dry the meat strips very well with paper towels. Season them with cumin, black pepper, and a small amount of salt, considering that the sillao is already salty.
- 04
In a container, mix the sillao, red wine vinegar, and oyster sauce
In a container, mix the sillao, red wine vinegar, and oyster sauce. Also, have the garlic, red onion, tomatoes, and scallions ready.
- 05
Heat a large skillet, griddle, or wok over high heat
Heat a large skillet, griddle, or wok over high heat. Add one tablespoon of oil and, when it's hot, add half of the meat in a single layer.
- 06
Let the meat brown without moving it for about one minute, then stir-fry until it's golden brown on the outside and still juicy
Let the meat brown without moving it for about one minute, then stir-fry until it's golden brown on the outside and still juicy. Remove it and repeat the process with the remaining meat, using another tablespoon of oil if necessary.
- 07
In the same skillet, add the last tablespoon of oil and sauté the garlic for a few seconds
In the same skillet, add the last tablespoon of oil and sauté the garlic for a few seconds, without letting it burn.
- 08
Add the red onion and stir-fry for one or two minutes, until it softens slightly
Add the red onion and stir-fry for one or two minutes, until it softens slightly, but still retains some crunch.
- 09
Add the tomato wedges and scallion pieces
Add the tomato wedges and scallion pieces. Stir-fry with quick movements for about one minute, until the tomato is heated through and starts to release its juices without falling apart.
- 10
Return the meat to the skillet and pour in the sillao, vinegar, and oyster sauce mixture
Return the meat to the skillet and pour in the sillao, vinegar, and oyster sauce mixture. Stir to coat all the ingredients.
- 11
Add the cooked noodles and mix with tongs or two large spoons
Add the cooked noodles and mix with tongs or two large spoons, lifting the pasta to distribute the sauce without breaking it. If the mixture is too dry, add the reserved cooking water gradually.
- 12
Keep the heat high for one or two minutes, until the noodles absorb the flavors and some edges are lightly browned
Keep the heat high for one or two minutes, until the noodles absorb the flavors and some edges are lightly browned. Taste and adjust the salt if necessary.
- 13
Turn off the heat, add the chopped cilantro, and mix one last time
Turn off the heat, add the chopped cilantro, and mix one last time.
- 14
Serve immediately, making sure to distribute the meat, onion, tomato, and scallions in each plate
Serve immediately, making sure to distribute the meat, onion, tomato, and scallions in each plate.
- Cook the noodles one minute less than indicated on the package so they finish cooking during the stir-fry.
- Dry the meat well and brown it in batches to prevent it from cooking in its own juices.
- Use high heat and a large skillet or wok to preserve the textures better.
- If you can't find oyster sauce, replace it with an additional teaspoon of sillao; the flavor will be slightly less intense.
- Prepare all the ingredients before turning on the heat, as the stir-fry progresses quickly.
- You can substitute the beef with chicken or pork, cutting them finely and ensuring they're fully cooked before mixing with the pasta.