Skip to content

Chinfa Style Sauteed Noodles Recipe

Sautéed Noodles Chinfa Style

The Sautéed Noodles Chinfa Style They are the typical dish of Peruvian cuisine. Its name comes from the gastronomic technique known as saute, in which fresh vegetables with dressings are fried together with different meats over high heat for a few minutes.

This dish comes from Peru, considerably influenced by Chinese culture, where the use of Asian vegetables and grain and seed oils, such as sesame or sesame.

For its elaboration, fish portions are sautéed firstas well as parts of beef, chicken or chicken, according to the taste and decision of the cook. Then everything goes into the mix of spices and Chinese oils, to later be served with the noodles, previously sautéed.

El Chifa style It is always one of the most requested ways of cooking by the entire Peruvian community and by visitors who want to get different and original flavors, and so that you do not stay with the desire to try this delicacy Today we teach you how to prepare this pleasant dish with basic ingredients, easy to get and cheap.

Chinfa Style Sauteed Noodles Recipe

Sautéed Noodles Chinfa Style

Plateau Main dish
Cooking Peruvian
Preparation time 20 minutes
Cooking time 30 minutes
Total time 50 minutes
Servings 3
Calories 140kcal

Ingredients

  • 1 kg of Chinese noodles
  • 150 gr of kolantao (large chicha beans)
  • 200 gr of broccoli
  • 2 tbsp. white sugar
  • 5 tbsp. soy sauce or soy sauce
  • 2 tbsp. oyster sauce
  • 1 tbsp. chuño
  • 1 tbsp. ajino moto seasoning
  • 1 cup sesame or sesame oil
  • 1 cup of diced fish
  • ½ cup mung bean
  • ½ red bell pepper in strips
  • 11 glasses of chicken broth or water
  • 3 branches of Chinese onion chopped (only the green part)
  • 1 cabbage cut into medium squares
  • 1 chicken breast cooked and diced
  • Salt, pepper and lemon to taste

Materials or utensils

  • Olla
  • Knife
  • Spoon
  • Cutting board
  • kitchen towels
  • Skillet

Preparation

  • Step 1:

In a pot add two liters of water and bring it to boil.

  • Step 2:

When the water is boiling, turn off the flame and place the Chinese noodles for 1 minute and a half to cook. Then remove them and run them under cold water to stop the cooking. Immediately store them in a cool place.

  • Step 3:

Next, heat a little oil in a large frying pan and fry the noodles little by little. When these have taken a golden color, remove them and let them drain.  

  • Step 4:

Now, in the same pan, add a little more oil and let it heat up. Once the temperature enter the ground garlic, the pieces of fish previously seasoned with salt and pepper. Let brown for a few minutes or until the skin is firm and the interior is juicy. Remove from skillet, keeping flame on.

  • Step 5:

Then, fry the paprika cut into strips Besides of kolantao, mung bean, broccoli, bok choy. Move everything vigorously so that each of the ingredients is mixed. Allow these vegetables to fry without burning.

  • Step 6:

When the preparation becomes smooth and light, add chicken broth, oyster sauce and seasoning. Beat everything very well alternating with a few pinches of sugar. Finally, integrate the soy sauce and the pieces of fish. Blend without stopping.

  • Step 7:

Dissolve the chuño in water and add it to the mixture. Also, integrate the chicken pieces and cook over medium heat for 5 minutes.

  • Step 8:

Finally, add the finely chopped Chinese onion, as well as a teaspoon of sesame oil and a drop of lemon.

  • Step 9:

Combine everything very well for later plate a portion of noodles and add the chicken and fish sauce on top.

Tips and recommendations

  • Before frying the fish, make sure it is dry., since any remaining water can cause the oil to jump towards us when we prepare it.
  • When frying the fish add a pinch of strong liquor (which can be red wine, whiskey or pisco) to flambé the fish. This type of trick gives it a very peculiar flavor and aroma.
  • Use small pieces of fish. In this way you will be able to better control the cooking and in turn prevent the temperature from dropping drastically.
  • Finely chop all vegetables so that it is practical and easy to eat them together with the pasta.
  • When the noodles are cold add a tablespoon of sesame oil, this for the flavor is not only in the sauce but also in the noodles.
  • Using sesame oil is a good option, since its flavor is rich and particular. However, you can fry vegetables, fish and sauté chicken with olive oil, virgin oil or sunflower oill. Any of them is valid to make fried fish. Everything will depend on whether we want our fish to have a more or less pronounced flavor.
  • You can accompany this dish with a cold drink and some sweet and sour sauce to play with the flavors.

What is the general contribution of nutrients that the dish provides us?

the plate of Sautéed Noodles Chinfa Style It is rich in fat-soluble vitamins AD, group B vitamins, specifically B2, B3, B6, B9 and B12; surpassing even other oppositions of cheeses, meats or eggs with respect to minerals.  

Also, this dish gives us a varied resolution of flavors and nutrients according to its ingredients, which are described as follows:  

  • Fish

Fish strengthens the immune system. Improves the growth and development of boys and girls. It provides proteins of high biological value and easy digestion. It is a source of minerals such as phosphorus, potassium, sodium, calcium, cobalt, magnesium, iron, iodine, fluorine, zinc and vitamins such as A, B1, B2, B3, B12, D and E.

  • Noodles or spaghetti

Pasta is a good source of vitamin H, biotin E, tocopherol, vitamin B group, Thiamin, Riboflavin and pyridoxine, It is also an excellent conductor of iron, magnesium and potassium, all essential minerals for the formation of bones and enzymes.

  • Chili pepper

The chili has Some benefits to health such as vitamins, burning calories, increased oxygenation, feeling of fullness, gastric protector, improves the heart, antioxidant effect and fights acne.

  • Sesame oil

Sesame oil provides vitamins A, D, C, E and B, is a good source of omega 6 and 9, strengthens the nervous system, regulates blood cholesterol, serves to prevent hair loss, benefits cases of hypertension, controls dryness of the scalp and reduces hemorrhoids.

  • Onion

Usually, onion contains natural sugar, vitamins A, B6, C and E. Also minerals such as sodium, potassium, iron and dietary fiber.

Furthermore, it is a good source of folic acid, containing between 44 calories and 1,4 grams of fiber.

  • Garlic

Among its natural medicinal properties, garlic has the peculiarity of combat respiratory infections, dilates the bronchial tubes, thins the mucous membranes, stimulates the immune system. Consecutively, it is beneficial to counteract the coronavirus pandemic and it is also excellent to detoxify for the body.

  • Peppers

Paprika is recommended for promote the formation of collagen, bones and teeth, as well as to help hair growth, improve vision, strengthen nails, mucosa and the immune system.

In the same sense, it is of great benefit to the Generation and transmission of nerve impulses and muscle and for its vitamin E is considered a antirust ally against cancer.

  • Collar

Some of the properties and grants of the Chinese cabbage are their diuretic fiefdoms, which encompasses a rich fiber power, water and antioxidants, nutrients that help us naturally eliminate liquids and toxins retained in our body.

Likewise, strengthens weight control, as well as providing few calories and containing a lot of water, which is why it is present in the slimming diets.

Story of a saucer

La Peruvian gastronomy is one of the most influenced, this due to the large number of people from all over the world arriving on the shores of this great country, in this case their presence within Peru had various rewards for the population, since they were responsible for seasoning and adding a new concept to already known food.  

From the Far East in the mid-XNUMXth century came the first Chinese immigrants, who settled in the regions near the lakes where there were haciendas to work on the rice plantations, taking this ingredient as their first model to inject their culinary influence.

Years later, with the labor independence of each one of these emigrants, the kitchen is modified even more, adding unrepeatable styles to the world hand in hand with the use and marketing of Asian sauces and its peculiar way of making everything fast. All this information and way of cooking would be delivered to the heritage of Peru through the marriage of some Chinese with Peruvian settlers, who were in charge of maintaining the tradition and the way of cooking so delightful that the brothers from Asia had shared.

0/5 (0 Reviews)