Tallarin Saltado
Ingredients
- 12 ounces spaghetti
- 2 tsp kosher salt – for boiling water
- 1 pounds beef sirloin – thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp red wine vinegar
- 1 tbsp ají amarillo paste (jarred)
- 1 tsp granulated sugar
- 1/4 tsp ground cumin
- 1/2 tsp ground black pepper
- 1 tsp cornstarch
- 1/2 cup water
- 3 tbsp vegetable oil
- 3 cloves garlic – minced
- 1 tbsp fresh ginger – finely minced
- 1 red onion – cut into thick wedges
- 2 tomatoes – cored and cut into wedges
- 4 scallions – cut into 1-inch pieces
- 1/2 cup cilantro – roughly chopped
- 1 tsp toasted sesame oil
Instructions
1. Bring a large pot of water to a boil. Add the kosher salt and spaghetti, and cook until just shy of al dente, about 1 minute less than package time. Drain and set aside.
2. In a bowl, whisk together the soy sauce, oyster sauce, red wine vinegar, ají amarillo paste, granulated sugar, ground cumin, ground black pepper, cornstarch, and water until smooth; set the sauce aside.
3. Heat a wok or large heavy skillet over high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Add the beef in a single layer and sear without moving for 1 minute, then stir-fry until browned at the edges and just cooked through, 2–3 minutes total. Transfer the beef to a plate.
4. Add another 1 tbsp vegetable oil to the wok. Add the garlic and ginger and stir-fry until fragrant, 10–15 seconds. Add the red onion and stir-fry until edges are lightly charred but still crisp, 1–2 minutes.
5. Return the beef and any juices to the wok. Add the tomatoes and scallions and toss just until the tomatoes begin to soften, 30–45 seconds.
6. Add the cooked spaghetti to the wok. Give the sauce a quick stir, then pour it over the noodles. Stir-fry, tossing vigorously, until the sauce thickens and coats the noodles and everything is hot, 1–2 minutes. The noodles should be glossy and lightly sauced.
7. Turn off the heat. Drizzle in the toasted sesame oil and add the cilantro; toss to combine. Serve immediately while hot.
Tallarin Saltado is a Peruvian chifa staple that tosses springy noodles with seared beef, sweet red onion, and juicy tomato in a savory, lightly tangy soy-based sauce. It balances soy and oyster sauce umami with aji amarillo’s gentle heat and herbal cilantro, finished with a whisper of toasted sesame oil. The result is smoky from high-heat stir-frying, saucy enough to coat the noodles, and vibrant with crisp-tender vegetables.
Born from the meeting of Cantonese cooking and Peruvian pantry traditions, Tallarin Saltado emerged in Lima’s chifa restaurants in the early 20th century. Immigrant techniques like wok searing and sauce building met local tastes, ingredients, and the widespread use of “tallarín” (spaghetti) in Peru. Today it’s a cornerstone of home kitchens and chifa menus alike, a sister dish to Lomo Saltado that swaps rice for noodles while preserving the same spirited stir-fry character.