Inspired by tallarín saltado, a classic Peruvian comfort food, this dish combines garlicky soy-flavored noodles with a rich meat sauce. Ricardo Zarate usually prepares the sauce with diced beef tenderloin but the ground beef here makes it quicker for weeknight dinners. Slideshow:  More Latin-American Recipes 

Ricardo Zarate
July 2014

Gallery

© Fredrika Stjärne

Recipe Summary

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or mini processor, combine the ginger, garlic, vinegar, ají amarillo paste, black pepper and 1 tablespoon of the soy sauce and puree until smooth. Reserve the ginger-garlic sauce.

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  • In a large pot of salted boiling water, cook the pasta until al dente. Drain well.

  • Meanwhile, in a large skillet, heat the oil. Add the ground beef and cook over high heat, stirring to break up the meat, until browned, 3 to 4 minutes. Using a slotted spoon, transfer the meat to a bowl.

  • Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the meat and tomatoes and cook over high heat for 1 minute, then add the remaining 2 tablespoons of soy sauce and boil for 1 minute. Stir in the chicken stock and the ginger-garlic sauce and bring to a boil.

  • Add the pasta and grated Parmesan to the sauce and toss to coat. Fold in the cilantro and season with salt. Transfer to a bowl, garnish with Parmesan shavings and serve.

Notes

Ají amarillo paste is a spicy Peruvian yellow chile paste. It's available in many supermarkets and from amazon.com.

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