📝 About This Recipe
A crown jewel of Peruvian-Chinese fusion, Tallarín de Samsi is a luxurious take on lo mein that marries smoky wok-fired noodles with a rich, savory gravy. This dish is celebrated for its 'Samsi' style—a generous medley of proteins including chicken, pork, and shrimp, tossed with crisp seasonal vegetables and authentic soy-based sauces. It embodies the 'Calle Capón' spirit, offering a perfect balance of umami, sweetness, and that unmistakable 'ahumado' (smoky) flavor from the high-heat wok.
🥗 Ingredients
The Noodles
- 500 grams Fresh egg noodles (thin or medium thickness)
- 1 tablespoon Sesame oil (to prevent sticking after boiling)
The Protein Medley
- 200 grams Chicken breast (sliced into thin strips)
- 150 grams Char Siu (Chinese BBQ Pork) (sliced into bite-sized pieces)
- 8-10 pieces Large Shrimp (peeled and deveined)
The Vegetables
- 2 cups Bok Choy (leaves separated and chopped)
- 100 grams Snow peas (Holantao) (strings removed)
- 1 medium Red bell pepper (cut into julienne strips)
- 4 stalks Green onions (cut into 2-inch lengths)
The Samsi Sauce & Aromatics
- 1 tablespoon Ginger (freshly minced)
- 3 cloves Garlic (finely minced)
- 3 tablespoons Oyster sauce
- 2 tablespoons Light soy sauce (Sillao)
- 1 teaspoon Dark soy sauce (for deep amber color)
- 1 cup Chicken stock (low sodium)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp water)
- 3 tablespoons Vegetable oil (high smoke point oil)
👨🍳 Instructions
-
1
Boil a large pot of salted water. Cook the fresh egg noodles for 2-3 minutes (or according to package instructions) until al dente. Drain, rinse with cold water, and toss with 1 tablespoon of sesame oil. Set aside.
-
2
Prepare the 'Samsi' sauce base by whisking together the chicken stock, oyster sauce, light soy sauce, and dark soy sauce in a small bowl.
-
3
Heat a large wok or heavy skillet over high heat until it begins to smoke slightly. Add 1 tablespoon of oil and swirl to coat.
-
4
Add the chicken strips to the wok. Sear for 2-3 minutes until golden and cooked through. Remove the chicken and set aside.
-
5
In the same wok, add the shrimp. Cook for 1 minute per side until pink and curled. Remove and set aside with the chicken.
-
6
Add another tablespoon of oil if needed. Throw in the minced ginger and garlic, stirring rapidly for 15 seconds until fragrant but not burnt.
-
7
Add the red bell peppers and snow peas. Stir-fry for 1-2 minutes until they are bright in color but still crunchy.
-
8
Add the bok choy and the sliced Char Siu pork. Toss for another minute until the greens just begin to wilt.
-
9
Return the cooked chicken and shrimp to the wok. Pour in the prepared sauce mixture and bring to a simmer.
-
10
Give the cornstarch slurry a quick stir and pour it into the bubbling sauce. Stir constantly for 30-60 seconds until the sauce thickens into a glossy glaze.
-
11
Add the cooked noodles and the green onions to the wok. Using tongs, toss everything vigorously over high heat for 2 minutes, ensuring every strand of noodle is coated in the savory gravy.
-
12
Turn off the heat. Give it one final toss and serve immediately in large bowls while steaming hot.
💡 Chef's Tips
For the most authentic flavor, try to find 'Sillao' (Peruvian soy sauce) which has a specific salt profile. Always prep all ingredients before turning on the stove; wok cooking happens extremely fast. If you can't find Char Siu, roasted pork belly or thick-cut ham is a decent substitute. To achieve 'Wok Hei' (breath of the wok), keep the heat at the maximum setting and don't overcrowd the pan—cook in batches if necessary. Use fresh noodles rather than dried for a superior, chewy texture that absorbs the sauce perfectly.
🍽️ Serving Suggestions
Pair with a cold glass of Inca Kola for the classic Peruvian Chifa experience. Serve with a side of 'Wantán Frito' (fried wontons) and sweet and sour sauce. Provide a small dish of 'Ají Limimo' or chili oil on the side for those who want a spicy kick. A light Jasmine tea serves as a perfect palate cleanser after this rich meal. Start the meal with a bowl of Sopa Wantán to stay true to the traditional Chifa banquet style.