Peruvian Stir-Fry Chicken & Noodles

Updated at: Wed, 18 Oct 2023 01:04:15 GMT

Step 1

In a large saucepan, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about ½ cup of the cooking water, then drain. In a small bowl, stir together the oyster sauce, soy sauce and vinegar; set aside.

Step 2

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken, onion and garlic, distributing the ingredients evenly, then sprinkle with ¼ teaspoon each salt and pepper. Cook, without stirring, until the chicken is well browned on the bottom and releases easily from the pan, about 4 minutes. Add the oyster sauce mixture and cook, stirring and scraping up any browned bits, until the sauce is syrupy, 3 to 4 minutes. Add the bell pepper and chili; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes.

Step 3

Add the pasta and stir to combine. Add the reserved pasta water and cook, tossing constantly, until the noodles are al dente, 2 to 3 minutes. Off heat, stir in the lime juice. Taste and season with salt and pepper. Sprinkle the finished stir-fry with cilantro and serve with lime wedges on the side.

Step 4

Don’t stir the chicken too soon after adding it to the skillet. Left undisturbed, it forms a fond, or browned bits that stick to the skillet. The dish’s flavor develops when the oyster sauce mixture deglazes that fond. After adding the pasta water, stir vigorously; this helps the sauce come together.

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