Name: Tallarín saltado with chicken and vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Peruvian cuisine
Ingredients: 300 g dried wheat noodles, uncooked; 2000 ml water, for boiling noodles; 500 g boneless skinless chicken thigh, cut into 2 cm strips; 160 g red onion, cut into thick wedges; 240 g tomatoes, cut into wedges, core removed; 120 g red bell pepper, cut into strips; 15 g fresh ginger, finely chopped; 12 g garlic, finely chopped; 60 g spring onions, sliced; white and green parts separated; 45 ml soy sauce, regular; 20 ml white wine vinegar, plain; 25 ml neutral vegetable oil, for sautéing; 2 g ground black pepper, measured

Tallarín saltado with chicken and vegetables

Yield 4 servings

Prep 20 minutes

Cook 25 minutes

Passive 0 minutes

Total 45 minutes

Ingredients ↓

Overview

Tallarín saltado with chicken and vegetables

Tallarín saltado puts cooked noodles into the pan only after the meat and vegetables have developed their flavour. The seasoning resembles the soy-and-vinegar finish found in other Peruvian saltados, but noodles take the place of rice or potatoes as the main starch.

Chicken thighs remain juicy during the short, hot sauté. Red onion should soften at its cut surfaces while retaining some bite; tomato is added late so its juices season the noodles without turning into a long-cooked sauce. The exact amount of soy sauce matters because it provides most of the salt.

Cook the noodles until just tender, drain thoroughly, and have every ingredient sliced before heating the wok. Work in two small batches if your pan is narrow; crowding the surface produces steam rather than a lively stir-fry. Combine everything briefly and bring it straight to the table.

Ingredients

Noodles

300 g dried wheat noodles, uncooked
2000 ml water, for boiling noodles

Chicken and vegetables

500 g boneless skinless chicken thigh, cut into 2 cm strips
160 g red onion, cut into thick wedges
240 g tomatoes, cut into wedges, core removed
120 g red bell pepper, cut into strips
15 g fresh ginger, finely chopped
12 g garlic, finely chopped
60 g spring onions, sliced; white and green parts separated

Seasoning

45 ml soy sauce, regular
20 ml white wine vinegar, plain
25 ml neutral vegetable oil, for sautéing
2 g ground black pepper, measured

Method

Boil the noodles.Bring the 2000 ml water to a rolling boil in a large saucepan. Add the 300 g noodles and cook for 5 minutes, or follow the packet until slightly firm; drain in a colander and shake off excess water. Time: 5 minutes. Readiness: The strands bend easily but still have a slight bite at their centre.
Prepare the sauce and pan.Stir together 45 ml soy sauce, 20 ml vinegar and 2 g black pepper in a bowl. Dry the chicken with paper towel; heat half of the 25 ml vegetable oil in a wide heavy frying pan over medium-high heat. Time: 3 minutes. Readiness: The oil shimmers without smoking and the chicken surface is dry.
Cook the chicken.Sauté the 500 g chicken in two batches, turning the pieces until lightly browned and measuring at least 74 °C at the thickest pieces; transfer to a clean dish. Time: 9 minutes. Readiness: The chicken pieces are lightly seared outside and remain springy, not rubbery. Mandatory safe endpoint: 74 °C. Check the thickest pieces with a food thermometer; do not reuse a raw-chicken plate.
Sauté the aromatics.Add the remaining vegetable oil and cook the 15 g ginger, 12 g garlic, white spring-onion pieces and 160 g red onion in the pan, tossing frequently. Time: 3 minutes. Readiness: The onion edges are translucent while the wedges still hold their shape.
Add the vegetables.Add the 120 g pepper and 240 g tomato; toss briefly, scraping browned juices without crushing the tomato. Time: 2 minutes. Readiness: The pepper is crisp-tender and the tomato wedges are warmed but still recognizable.
Bring the noodles together.Return the cooked chicken and drained noodles to the pan. Pour in the sauce and toss until all strands are coated and steaming. Scatter the green spring-onion pieces over the dish and serve. Time: 3 minutes. Readiness: The sauce lightly coats the noodles without a watery pool and every portion is piping hot.

Practical

Serving and storage

Serve immediately while the noodle surface stays glossy and the tomato retains its shape. Refrigerate in shallow containers within 2 hours; keep at 4 °C or below for up to 3 days and reheat thoroughly to at least 74 °C. Noodles soften on reheating.

Substitutions

Beef strips may be used in related saltado versions but require their own measured safe endpoint and different cooking time. Chinese egg noodles or plain wheat noodles change chew slightly; use a packet with wheat for this recipe.

Control points

CheckPossible cause — If the noodles clump, they were drained too early or sat too long; loosen while tossing with the hot vegetables.
CheckPossible cause — If the pan becomes wet, raise the heat and work in smaller batches rather than simmering the onion.

Nutrition per serving

Serving size1 of 4 servings
Calories600 kcal
Carbohydrate65 g
Protein37 g
Fat21 g
Fibre5 g
Sodium870 mg

Allergens and food safety

Main allergens and dietary notices: wheat/gluten; soy; check noodles for egg. 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: Chicken and wheat noodles meet red onion, tomato and soy sauce in a fast Peruvian stir-fry, with the vegetables kept distinct rather than simmered soft.
The key control: Cook the noodles until just tender, drain thoroughly, and have every ingredient sliced before heating the wok.