← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 350 g Spaghetti
• 400 g Chicken breast, cut into thin strips
• 4 tbsp soy sauce, divided
• 3 tbsp Vegetable oil
• 2 cm piece Ginger, finely chopped
• 3 cloves Garlic, finely chopped
• 1 Red onion, cut into wedges, layers separated
• 1 red bell pepper, cut into strips
• 1 tbsp Ají amarillo paste
• 2 Tomato, cut into wedges, seeds removed
• 1 tbsp red wine vinegar
• 1 tbsp Oyster sauce (optional)
• 4 Spring onion, cut into 4 cm lengths
• Black pepper

Method

1. Cook the spaghetti in salted water until just al dente, drain, rinse briefly under cold water and toss with a few drops of oil so it doesn’t stick.
2. Toss the chicken with 1 tbsp of the soy sauce and some pepper.
3. Heat a wok over high heat until smoking, add 2 tbsp oil and stir-fry the chicken for 4–5 min, until browned and cooked through. Lift out.
4. Add the remaining oil, then the ginger, garlic, onion, pepper and ají amarillo. Toss for 2 minutes, keeping the vegetables crisp.
5. Add the tomatoes, the rest of the soy sauce, the vinegar and oyster sauce, if using, then return the chicken with the spaghetti. Toss hard for 2 minutes, until the noodles are hot and glossy. Fold in the spring onions and serve.

Tips

• Use gluten-free spaghetti and tamari for a gluten-free version.
• Swap the chicken for beef strips to make tallarín saltado de carne.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights