Tallarin Saltado

Tallarin Saltado is the noodle cousin of Lomo Saltado, born from the Chifa culinary tradition — Peru's vibrant Chinese-Peruvian fusion cuisine that emerged in the 19th century as Chinese immigrants adapted their cooking to Andean ingredients. Egg noodles replace rice, stir-fried over ferocious heat with beef, tomato, and aji amarillo in the wok.

Serves: 4

Ingredients

• 400g (14 oz) fresh or dried thick egg noodles (tallarines)
• 500g (1 lb) beef sirloin, cut into 5cm (2-inch) strips
• 3 tbsp (45ml) vegetable oil, divided
• 1 red onion, cut into thick wedges
• 3 ripe tomatoes, cut into wedges
• 2 aji amarillo peppers (or 2 tbsp aji amarillo paste)
• 4 garlic cloves, minced
• 3 tbsp (45ml) soy sauce
• 2 tbsp (30ml) oyster sauce
• 1 tbsp (15ml) red wine vinegar
• 1 tsp cumin, ground
• 100ml (3.5 fl oz) beef stock
• 3 spring onions, sliced into 3cm lengths
• Fresh coriander, to serve
• Salt and black pepper

Instructions

1. Cook noodles in boiling salted water until just al dente, 3-4 minutes for fresh or 6-7 minutes for dried. Drain, toss with 1 tbsp oil to prevent sticking, and set aside.
2. Season beef strips with salt, pepper, and cumin. Heat a wok or large heavy skillet over highest heat until smoking.
3. Add 1 tbsp oil and sear beef in a single layer for 1-2 minutes per side until browned but still slightly pink. Remove and set aside.
4. Add remaining oil to the wok. Fry garlic for 30 seconds, then add onion wedges. Stir-fry 2 minutes over high heat — the edges should char slightly.
5. Add aji amarillo paste or sliced peppers and stir-fry 1 minute. Add tomato wedges and toss briefly, 1 minute — they should soften but retain shape.
6. Pour in soy sauce, oyster sauce, vinegar, and stock. Let it bubble vigorously for 30 seconds.
7. Return beef to the wok along with noodles and spring onions. Toss everything together over high heat for 1-2 minutes until the noodles absorb the sauce and develop light caramelised spots.
8. Serve immediately scattered with fresh coriander.

Cook's Notes: The secret is the 'wok hei' — cook in the smallest batches possible over the absolute highest heat. If your stove is not powerful enough, briefly blowtorch the finished dish to add smokiness. Aji amarillo paste is available in Latin grocery stores.