Tallarín saltado de verduras (Peruvian stir-fried noodles)
Peru’s Chinese-style stir-fry with noodles: charred red onion, juicy tomatoes, peppers and snow peas tossed with soy, vinegar and cumin.
- 30 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.51 a serving
- 360 calories
- Vegan
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 8 oz linguine
- 1 red onion, cut into thick wedges
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 jalapeño, seeded and cut into strips
- 1 red bell pepper, cut into strips
- 1 cup snow peas
- 3 Roma tomatoes, cut into wedges
- ¼ cup cilantro, chopped
From your pantry
- 1 tbsp salt
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp red wine vinegar
- ½ tsp ground cumin
- ½ tsp black pepper
Each serving has about 360 calories, 11 g protein, 55 g carbs and 12 g fat, and costs about $1.51 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No red bell peppers? Yellow bell peppers work.
- No snow peas? Sugar snap peas work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Bring a large pot of water over high heat with the salt.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cook the linguine 1 minute less than the package says.
High heatTimer: 9 min
Scoop out ¼ cup of the cooking water, then .
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Heat the oil in a large over high heat until it . Add the onion and cook 2 minutes, until at the edges but still crunchy.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
High heatTimer: 2 min
Dolly’s tip: Saltado means "jumped": it’s all about very high heat and quick cooking, so have everything cut first.Add the garlic, ginger, jalapeño, pepper and snow peas and 2 minutes.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
High heatTimer: 2 min
Add the tomatoes, soy sauce, vinegar and cumin and 1 minute, just until the tomatoes but keep their shape.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
High heatTimer: 1 min
Add the noodles and of the cooking water and 1 to 2 minutes, until coated and juicy.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heatTimer: 1 min 30 sec
with the pepper and serve topped with cilantro.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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