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Peruvian Stir-Fried Chicken and Noodles

4 Servings

40 minutes

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This salty-sweet chicken and noodle stir-fry is our take on tallarín saltado, a chifa staple. Born of Chinese migration to Peru in the late 19th century, chifa cuisine combines South American and East Asian flavors and ingredients. In this recipe, garlicky chicken and peppers are coated in a soy- and oyster sauce-based glaze, then tossed with thin, chewy noodles. Though traditionally made with wine vinegar, we love the fruity yet mellow acidity added by balsamic. A Fresno or jalapeño chili—our stand-in for Peru’s floral-hot ají amarillos—provides a touch of bright heat. Fragrant cilantro and tart lime complete the approachable dish, which tastes at once familiar and totally unique.




Don’t stir the chicken too soon after adding it to the skillet. Left undisturbed, it forms a fond, or browned bits that stick to the skillet. The dish’s flavor develops when the oyster sauce mixture deglazes that fond. After adding the pasta water, stir vigorously; this helps the sauce come together.

40 minutes


  • 8

    ounces spaghetti

  • Kosher salt and ground black pepper


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Laurie C.
December 18, 2022
Fabu recipe
Absolutely delicious.
Andrea S.
November 21, 2022
Easy, tasty dish
This stir fry came together quickly and easily. Ingredients are simple and easy to find. Loved the brightness of the dish and the added spice from the jalapeño.
Rafe P.
November 16, 2022
Bright, easy stir fry
For such an easy recipe, this was a great dish, different from other things we normally make. It tasted very similar to aji de gallina dishes we have made in the past without having to find the aji amarillo. This has been added to our regular rotation.