Peru x China
Tallarin saltado with beef
A wok, a flame and a Peruvian chilli walk into a noodle bar.
30 minTime
39 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original590kcalsame
39 gproteinsame
4 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Cook the noodles at a rolling boil for 1 minute less than the packet. Rinse under cold water, drain and toss with 1 tsp oil.
- 2Toss the beef with the cumin, half the garlic and 1 tbsp soy. Rest 10 minutes.
- 3Heat a wok on high heat until smoking. Add 1 tbsp oil and sear the beef in two batches, 2 minutes each. Remove.
- 4Add the rest of the oil, the onion, ginger and remaining garlic. Toss 1 minute, then add tomato and aji amarillo for 1 minute.
- 5Splash the vinegar around the hot edge of the wok, then add the remaining soy and the oyster sauce.
- 6Return the beef with the noodles and spring onion. Toss on high heat for 2 minutes. Finish with coriander.
Serve it like this
Heap the noodles high on a warm platter with tongs, tuck beef and tomato wedges into the top and finish with long spring onion pieces and coriander.
