OpinionNoodles jumped: secrets and tips to cook this classic...

Noodles jumped: secrets and tips to cook this classic Creole dish


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One of the most succulent dishes of Peruvian gastronomy where fire has a great influence on its flavor: the fried noodle. Yo Madre’s Recipes He leaves us the best advice and thus enjoy it with an unbeatable homemade seasoning.

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Follow the steps:


  • ½ kilo of Chinese noodles
  • ½ kilo of chicken
  • a cup of broccoli
  • A handful of Chinese beans
  • A handful of snow peas
  • A carrot cut into strips
  • A small pak choy (optional)
  • a small pepper
  • A piece of kion in strips
  • 2 tablespoons chuño or cornstarch
  • 2 tablespoons oyster sauce
  • A dash of soy sauce
  • A pinch of black pepper
  • Salt to taste
  • Vegetable oil


For this recipe, the first thing I will recommend is to have everything chopped and at hand, as it cooks very quickly. Boil about 3 liters of water to parboil the noodles, but only for 3 minutes. Then, strain and remove all the excess water. Booking. Chop up the chicken, only the boneless meat, and season it with the pepper, a splash of soy sauce and a tablespoon of chuño or cornstarch. Mix and let it sit for about 5 minutes. Broccoli stems and carrot chopped into very thin strips, boil them for 3 minutes. Strain the water and reserve. Chop the ginger and the pepper without veins and without seeds into thin strips and wash the rest of the vegetables well.

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Take a frying pan, the largest you have at home, and put it on very high heat, with a minimum of oil. When it is very hot, sauté the chicken for about 4 minutes, without neglecting the preparation and moving constantly. Once ready, remove and reserve. In the same hot skillet, add the ginger and bell pepper, sauté for a couple of minutes, and then the rest of the vegetables, including the broccoli and carrot. Remember that the fire must be high and you should not stop moving for another 2 minutes.

It’s time to add the reserved chicken, the oyster sauce and the tablespoon of chuño that was left over, but dissolved in ¼ cup of cold water. Add everything in one go and move quickly so that no lumps form. A couple of minutes later, remove the preparation from the heat, taste the flavor and if you feel that it lacks a little more silao, add it. Now, you can mix with your noodles.

NOTE: If you like crispy noodles, you can pre-fry them in hot oil. When serving this dish, you have two options: mix everything together or, which I personally prefer, put the noodles in a bowl and top with all the vegetables. I put it in the middle of the table and let my family help themselves. If you like mushrooms you can include them in the preparation.

Source: Elcomercio

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