Tallarin Saltado Recipe

Cook the noodles

Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until just al dente according to package instructions (usually 3–5 minutes for fresh, 6–8 for dried). Reserve 1/2 cup of the cooking water, then drain and toss the noodles with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Marinate the beef and shrimp

In a medium bowl combine the sliced beef with cornstarch, 1 tablespoon soy sauce, sesame oil, and a pinch of black pepper. Toss to coat and let sit for 10 minutes. If using shrimp, toss them with a pinch of salt and 1/2 teaspoon soy sauce and set aside.

Sear the proteins

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add the beef in a single layer and sear without moving for 30–45 seconds, then stir-fry until browned but still medium (about 1–2 minutes total). Remove beef to a plate. If using shrimp, add another 1/2 tablespoon oil, then add the shrimp and cook 1–2 minutes per side until just opaque; remove and reserve with beef.

With the wok still very hot, add the remaining 1/2–1 tablespoon oil. Add the sliced onion and red bell pepper and stir-fry 1–2 minutes until they begin to char at the edges but still retain some crispness. Add the minced garlic and cook 20–30 seconds until fragrant (do not burn). Add the tomato wedges and scallions and toss briefly (30–45 seconds) — the tomato should warm but not become mushy.

Return the beef (and shrimp, if using) to the wok with the vegetables. Pour in the soy sauce, dark soy (if using), oyster sauce, mirin (or sherry/pisco), red wine vinegar, and warm broth. Sprinkle in the remaining black pepper and salt. Toss everything together and let the sauce come to a quick simmer for 30–60 seconds so flavors meld.

Add the cooked noodles and reserved noodle cooking water a splash at a time (about 2–4 tablespoons) to help the sauce coat the noodles. Use tongs or two spatulas to toss and stir-fry everything together over high heat for 1–2 minutes until the noodles are well coated and slightly charred in spots (wok hei). Taste and adjust seasoning with additional soy or salt if needed.

Finish with the chopped cilantro if using and a final drizzle of sesame oil (optional). Transfer to a serving platter. Serve immediately with lime or lemon wedges on the side for squeezing over each portion.