Name: Aeropuerto: Peruvian chifa rice and noodles
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Cuisine: Peruvian cuisine
Ingredients: 600 g cooked white rice, cold, refrigerated promptly after cooking; 200 g dried Chinese wheat noodles, uncooked; 1500 ml water, to boil noodles; 450 g boneless skinless chicken thigh, cut into small pieces; 110 g eggs, 2 large eggs, beaten; 120 g bean sprouts, washed and drained; 120 g red bell pepper, thinly sliced; 80 g spring onions, whites and greens separated; 15 g fresh ginger, minced; 10 g garlic, minced; 50 ml soy sauce, regular; 20 g oyster sauce, commercial; 25 ml neutral vegetable oil, divided across stir-frying; 5 ml sesame oil, for finishing

Aeropuerto: Peruvian chifa rice and noodles

Yield 4 servings

Prep 25 minutes

Cook 24 minutes

Passive 0 minutes

Total 49 minutes

Ingredients ↓

Overview

Aeropuerto: Peruvian chifa rice and noodles

Aeropuerto brings two preparations onto the same plate: fried rice and Chinese-style sautéed noodles. Rather than placing two finished dishes side by side, this version gives rice, noodles, chicken and egg a final toss together in one hot pan.

The rice must be fully cooked and chilled safely before it meets the wok. Cold, separated grains fry more cleanly than steaming fresh rice. The noodles are cooked separately and drained; they need only a short turn in the pan to absorb soy sauce and oyster sauce.

Use a large wok, or cook in portions so the chicken browns and the rice does not sit in moisture. Thin strips of omelette provide a different texture from the grain and noodle strands. Finish with the green parts of the spring onions so their fresh aroma remains clear.

Ingredients

Main elements

600 g cooked white rice, cold, refrigerated promptly after cooking
200 g dried Chinese wheat noodles, uncooked
1500 ml water, to boil noodles
450 g boneless skinless chicken thigh, cut into small pieces
110 g eggs, 2 large eggs, beaten

Vegetables and aromatics

120 g bean sprouts, washed and drained
120 g red bell pepper, thinly sliced
80 g spring onions, whites and greens separated
15 g fresh ginger, minced
10 g garlic, minced

Sauce

50 ml soy sauce, regular
20 g oyster sauce, commercial
25 ml neutral vegetable oil, divided across stir-frying
5 ml sesame oil, for finishing

Method

Cook and drain the noodles.Boil the 1500 ml water in a saucepan, cook the 200 g noodles until just tender, about 4 minutes, and drain well. Do not leave cooked noodles sitting in water. Time: 4 minutes. Readiness: The noodles are flexible but do not break when lifted with tongs.
Set the eggs.Heat 5 ml of the vegetable oil in a wok over medium heat. Pour in the beaten 110 g eggs, cook until fully set and fold into an omelette; remove to a clean board and cut into short ribbons. Time: 3 minutes. Readiness: The egg has no wet or runny centre. Mandatory safe endpoint: 71 °C. Cook egg thoroughly to 71 °C if using a thermometer.
Brown the chicken.Add 10 ml vegetable oil and stir-fry the 450 g chicken in two rounds, until browned and the thickest pieces register at least 74 °C. Remove with clean tongs. Time: 8 minutes. Readiness: The chicken has browned edges and remains tender when pressed. Mandatory safe endpoint: 74 °C. Measure chicken with a food thermometer.
Wake up the aromatics.Heat the remaining 10 ml vegetable oil; add 15 g ginger, 10 g garlic, spring-onion whites and 120 g pepper. Toss over high heat. Time: 2 minutes. Readiness: The ginger smells fragrant and the pepper still bends with slight resistance.
Fry the rice and sprouts.Add the cold 600 g rice and 120 g bean sprouts. Spread out the rice, turn repeatedly, and break up lumps with a spatula. Time: 4 minutes. Readiness: The rice is hot through and individual grains separate rather than clumping.
Combine everything.Return the cooked chicken, noodles and egg ribbons; stir in the 50 ml soy sauce, 20 g oyster sauce and 5 ml sesame oil. Toss briefly, then add spring-onion greens. Time: 3 minutes. Readiness: The rice and noodles are evenly seasoned, with no raw sauce pooled at the bottom.

Practical

Serving and storage

Pile onto warmed plates and serve as a complete main course, with rice and noodles visible together. Start only with rice refrigerated promptly after its original cooking; never use rice left overnight on the counter. Refrigerate leftovers within 2 hours, use within 2 days, and reheat to at least 74 °C once.

Substitutions

Other chifa aeropuerto versions include mushroom or snow pea; omitting these does not change the rice-and-noodle identity. A wok is useful but a very wide frying pan works if each ingredient is fried in modest quantities.

Control points

CheckPossible cause — Mushy rice usually means it was hot or damp when added; spread safely chilled cooked rice out before frying.
CheckPossible cause — Sticky noodles suggest overboiling; keep them just tender and add them only at the end.

Nutrition per serving

Serving size1 of 4 servings
Calories690 kcal
Carbohydrate90 g
Protein36 g
Fat21 g
Fibre4 g
Sodium1050 mg

Allergens and food safety

Main allergens and dietary notices: wheat/gluten; soy; egg; oyster/mollusc (oyster sauce). Bring chicken to a verified internal temperature of at least 74 °C and avoid reusing utensils that touched raw chicken. Refrigerate leftovers promptly; ensure food reheated from the refrigerator reaches at least 74 °C. Refrigerate perishables promptly and observe the specific storage and reheating guidance above.

Closing

On the plate: Cooked rice, Chinese noodles, egg and chicken are tossed together with soy sauce, vegetables and spring onion in this chifa favourite.
The key control: Use a large wok, or cook in portions so the chicken browns and the rice does not sit in moisture.