Go Back
Tallarín saltado de pollo
Print

Tallarín saltado de pollo

This dish is a cousin of the traditional lomo saltado, in which noodles replace the rice and potatoes.
Course Main Course
Cuisine Peruvian
Keyword chicken, gluten free, pasta, Peruvian cuisine, Peruvian food, stir fry
Cook Time 30 minutes
Servings 3

Ingredients

  • 250 g gluten-free spaghetti (I used San Remo pulse pasta)
  • 2 tbsp coconut oil
  • 500 g chicken breast or thigh fillet sliced
  • 1 red onion cut in thick slices
  • 2 tomatoes cut in wedges
  • 6 green onions cut in 3cm pieces
  • 2 garlic cloves minced
  • 2 tbsp tamari or gluten-free soy sauce
  • 2 tbsp red wine vinegar
  • 1 tbsp oyster sauce

Instructions

  • Cook pasta according to pack instructions. Drain and reserve.
  • Heat oil in a wok or large saucepan at high heat. Add chicken.
  • When chicken is fully cooked, add red onion and cook for 1-2 minutes, stirring constantly.
  • Add tomatoes, green onions, garlic and ginger. Cook for another couple of minutes.
  • Add pasta and sauces, mix well and serve with a side of vegetables.