Name: Aeropuerto chifa
Prep time: 25 min
Cook time: 36 min
Total time: 61 min
Cuisine: Peruvian cuisine
Ingredients: 600 g cooked white rice, fully cooked, cooled rapidly and refrigerated at 4 °C or colder; 220 g wheat egg noodles, dry, then boiled and drained; 380 g chicken breast, boneless, skinless, thin strips; 2 each large eggs, shell intact; roughly 100 g edible; 150 g bean sprouts, fresh, rinsed; 100 g spring onions, thinly sliced; white and green portions separated; 18 g ginger, finely minced; 10 g garlic, finely minced; 55 ml soy sauce, regular salted; 12 ml sesame oil, to finish; 35 ml neutral oil, divided for egg, chicken and stir-frying; 1500 ml water, for boiling noodles; 2 g ground white pepper, plain

Yield 4 substantial servings

Prep 25 minutes

Cook 36 minutes

Passive 0 minutes

Total 61 minutes

Ingredients ↓

Overview

Aeropuerto chifa with rice and noodles

Aeropuerto is a Peruvian chifa dish that brings together two familiar parts of that cooking tradition: arroz chaufa and stir-fried noodles. Peruvian chifa is its own Chinese-Peruvian restaurant tradition, distinct from Nikkei cuisine.

Cooked rice, noodles, chicken, egg, spring onion and bean sprouts make a practical version close to the ingredients listed by chifa restaurants. The rice must be safely chilled and the wok or pan kept hot enough to fry small quantities without steaming everything into a soft mass.

The rice and noodles are tossed together only after chicken and egg are fully cooked. Soy sauce supplies savoury seasoning, and the bean sprouts should stay slightly crisp but be cooked through rather than served raw.

Practical

IdentityThe defining ingredients and method matter here: Chifa fried-rice-and-stir-fried-noodle combination with chicken, egg, bean sprouts, soy sauce and scallions.
Control the cookingNo liquid egg remains in the centre. Follow the specific heat and vessel directions before testing for tenderness, rather than merely adding time to a boiling pan.
Finish the dishEach plate has distinct grains, springy noodles and evenly distributed protein. Divide the yield into 4 servings so that each portion reflects the intended balance of the defining ingredients and the accompanying elements.

Ingredients

600 g cooked white rice, fully cooked, cooled rapidly and refrigerated at 4 °C or colder
220 g wheat egg noodles, dry, then boiled and drained
380 g chicken breast, boneless, skinless, thin strips
2 each large eggs, shell intact; roughly 100 g edible
150 g bean sprouts, fresh, rinsed
100 g spring onions, thinly sliced; white and green portions separated
18 g ginger, finely minced
10 g garlic, finely minced
55 ml soy sauce, regular salted
12 ml sesame oil, to finish
35 ml neutral oil, divided for egg, chicken and stir-frying
1500 ml water, for boiling noodles
2 g ground white pepper, plain

Method

Boil and drain the noodles.Bring 1500 ml water to the boil and cook dried wheat noodles for 6 minutes, or until tender with some bite; drain completely and spread briefly to release steam. The strands bend readily but do not collapse and there is no standing water.
Cook and slice the eggs.Heat 8 ml of the oil in a large frying pan, add beaten eggs and cook for 4 minutes until completely set; move to a clean board and cut into broad strips. No liquid egg remains in the centre. Eggs must be fully cooked before they are combined with ready-to-eat rice.
Cook the chicken.Heat 12 ml oil in the same clean pan and stir-fry the chicken in two small batches for 12 minutes total, transferring cooked pieces to a clean plate. The chicken is firm throughout and no translucent sections remain. Chicken must reach at least 74 °C at the thickest strip.
Fry the chilled rice.Heat the remaining 15 ml oil, add spring-onion whites, ginger and garlic for 2 minutes, then add the cold separated rice and fry for another 6 minutes, turning frequently. The grains are hot, separate and lightly toasted rather than mushy.
Combine noodles and greens.Add cooked noodles, bean sprouts, soy sauce, pepper, chicken and egg; stir-fry for 6 minutes to heat the centre and wilt sprouts, tossing rather than pressing the rice. The sprouts have softened but retain some bite and the noodles are coated evenly. The combined dish and any cold rice must be heated thoroughly to at least 74 °C.
Finish and portion.Switch off the heat, fold in sesame oil and spring-onion greens and divide between four warm plates. Each plate has distinct grains, springy noodles and evenly distributed protein.

Practical

Practical guidance

Prepare rice in advance only if it has been cooled rapidly in shallow containers and refrigerated at 4 °C or colder. Never allow freshly cooked rice to remain on the counter while waiting to assemble the other components; use thoroughly chilled rice or cook, cool and refrigerate it before beginning. Serve immediately after stir-frying. For safe leftovers, cool portions rapidly, refrigerate within 2 hours at 4 °C or below and eat within 3 days. Reheat the rice-and-noodle mixture until it reaches 74 °C all the way through, and avoid repeated cooling and reheating. The protein varies from one chifa to another; chicken is a common documented option. This recipe deliberately contains egg, wheat noodles, soy and sesame; omitting a sauce or choosing a different noodle would change seasoning or allergen details.

FAQ

What makes Aeropuerto chifa distinct? Chifa fried-rice-and-stir-fried-noodle combination with chicken, egg, bean sprouts, soy sauce and scallions. How can it be prepared safely ahead? Plan the advance work described above, keep raw and cooked components separate, and follow the chilling and reheating temperatures without shortening the stated cooking stage.

Control points

The rice clumps and steamsIt was still warm, wet or added too thickly; spread cold grains and fry in smaller portions.
The noodles tear and turn stickyThey were overboiled or not drained; stop boiling when just flexible and shake off water before stir-frying.

Nutrition per serving

Serving size1 of 4 equal servings, including any listed accompaniment
Calories668 kcal
Carbohydrate87 g
Protein39 g
Fat17 g
Fibre4 g
Sodium940 mg

Allergens and food safety

Ingredient allergens: egg, wheat (gluten), soy, sesame; always check purchased pastes, stocks and sauces for undeclared added allergens and shared-equipment cross-contact. Separate raw chicken from the cooked rice, eggs and vegetables. Cook chicken and the final mixed rice dish to at least 74 °C, measured with a clean probe, and refrigerate cooked rice promptly rather than leaving it warm on the counter. For leftovers from Aeropuerto chifa, refrigerate within 2 hours at 4 °C or below (within 1 hour if the environment exceeds 32 °C); eat within 3 days, and reheat thoroughly to 74 °C. Never leave the finished dish on the stove overnight to cool.

Closing

Result: Chifa fried-rice-and-stir-fried-noodle combination with chicken, egg, bean sprouts, soy sauce and scallions.
Key control: The sprouts have softened but retain some bite and the noodles are coated evenly.

Aeropuerto chifa with rice and noodles

Practical

Ingredients

Ingredients

Method

Practical

Practical guidance

FAQ

Control points

Nutrition per serving

Allergens and food safety

Closing

Peruvian National Dishes

Pork arroz chaufa — practical variation

Pastel de papa arequipeño

Causa de pollo