The name of this delicious dish comes from the technique known as saute (frying a food in oils or fats over high heat), which makes it one of the most important, rich and interesting preparations in all of Peru's gastronomy.
The Sauteed Noodles with Meat They are usually a dish for everyone, this means that it can be found as main course of some ceremony, as well as at the table of some humble Peruvian town, since the ease and generosity of the dish does not limit it in any way.
To prepare it a portion of cooked noodles is sautéed plus another portion of lean meat, In addition, everything is seasoned and dressed to suit the consumer and is accompanied by finely chopped vegetables, a little sauce and a touch of spice.
Noodle Recipe stir fry of meat
Ingredients
- 250 gr of cooked Chinese noodles
- 1 kilo of beef chopped into small pieces
- 1 cup vegetable oil
- ½ cup paprika
- ½ cup mung bean
- ½ cup chicken broth
- ½ teaspoon grated ginger
- 2 tbsp. soy sauce
- 1 tbsp. of oyster sauce (it is composed of oyster extracts, seasonings and a brine. Its taste is not very sweet and it is used in Asian cuisine)
- 1 tbsp. olive oil
- 1 tbsp. of chuño diluted in water (potato starch)
- 1 tbsp. of sugar
- 3 heads of Chinese onion finely chopped
- 1 clove of garlic finely minced
- Salt and pepper to taste
Materials
- Bowl
- Knife
- Cutting board
- Skillet
- Olla
- tenedor
- Absorbent paper
- serving plate
Preparation
In a bowl, prepare season the pieces of meat. Add the tablespoon of chuño and let it rest for 30 minutes so that the protein absorbs all the flavors. As time passes, mix very well.
Then, in a frying pan, heat a little oil to fry the meat; seal it well and once ready, remove it from the heat and reserve.
Separately, boil a pot with plenty of water along with a little salt, when it is bubbling integrate the noodles and move them so they don't stick. Always be aware that they do not overcook.
In the same pan used to fry the meat, sauté the noodles (already cooked) with the garlic, onion head, ginger, mung beans and paprika until everything browns.
Add the reserved meat, the oyster sauce, the sugar, a pinch of salt and the olive oil, let cook for 10 minutes. Finally, add the chicken broth, the soy sauce and the chuño (potato starch) diluted in water.
Mix everything very well and as a final touch, add only the green part of the finely chopped Chinese onion. Serve still hot in deep plates, add a little grated cheese and coriander to decorate.
Tips and recommendations
- If you do not have oyster sauce, you can substitute it for some fish soup of your preference.
- Alternatively you can add a grated carrot to the sauce to intensify the flavor and color of the substance.
- In order to obtain an optimal, elegant and appetizing result, it is necessary to chop the vegetables into similar strips (not so long) or as it is usually called, in “julienne”. For this you need a very sharp knife and a little patience.
- Noodles or pasta must be cooked to perfection, for this check and stir constantly while cooking.
- If you want a faster preparation, you must use fresh pasta, since the cooking time will be less than that of the processed pasta.
- To give it a more oriental touch, add a splash of Teriyaki sauce. In this case, adjust the salt point because the Teriyaki sauce it is a bit salty.
- Accompany this dish with the Classic huancaina potatoes, just like it happens with chicken noodle stir-fry. So too, with three-cornered bread, sliced salty bread, cheese stuffed bread or simply with a cold tea.
History
Noodles are a type of elongated, flattened dough (pasta), which integrates the set of asciute pasta (close paste) of Italian origin.
About its origin there is a controversy, since in China noodles similar to noodles and spaghetti have been prepared for more than a millennium before Italy, the main difference being that the flours of the chinese noodles is rice or soy while italian noodles it is wheat.
However, the The word tagliatelle or tagliatelle is derived from the Italian word ¨taglerini¨ and it is in the verb taglire ´´cutting board´´, given that in southern Italy this pasta began to be cut in different ways, an example of this was in "strips" that were hung on a rope and exposed to the wind and sun.
On the other hand, the word sauté refers to the oriental technique used to fry all the ingredients in a large bowl and thus integrate each flavor with the corresponding sauces. So, put another way, Stir-fried noodles are the combination of Italian pasta with Chinese culinary techniques, both cultures arrived in South America in past centuries.
Now if we turn to origin of noodles in Peru, these date back to the early years of the Spanish colony, when the first Italians arrived on the coasts of the region, because at that time the kingdom of Genoa was subject to the Spanish empire and as a result of this relationship the first immigrants came bringing its cultures and especially its gastronomy.
