📝 About This Recipe
Tallarín Sam Si is a cornerstone of Chifa cuisine, the soul-warming fusion of Chinese techniques and Peruvian ingredients born in the vibrant streets of Lima. 'Sam Si' refers to the 'three shreds'—traditionally chicken, pork, and shrimp—tossed with silky egg noodles and a savory, velvet-like gravy. This dish is a celebration of textures, offering a perfect balance of smoky wok breath (wok hei) and the comforting depth of soy and ginger.
🥗 Ingredients
The Proteins (The Three Shreds)
- 250 grams Chicken breast (cut into thin strips)
- 150 grams Roasted pork (Char Siu) (cut into julienne strips)
- 200 grams Medium shrimp (peeled, deveined, and tails removed)
Noodles and Vegetables
- 500 grams Fresh egg noodles (thin or medium thickness)
- 100 grams Snow peas (Holantao) (strings removed)
- 2 cups Chinese cabbage (Bok Choy) (roughly chopped)
- 1 piece Red bell pepper (cut into long thin strips)
- 4 stalks Green onions (Cebollita China) (whites and greens separated, cut into 2-inch pieces)
- 1 tablespoon Fresh ginger (finely minced)
The Savory Sauce
- 1.5 cups Chicken stock (low sodium preferred)
- 3 tablespoons Oyster sauce (for umami depth)
- 2 tablespoons Light soy sauce (Sillao) (to taste)
- 1 teaspoon Toasted sesame oil (added at the end for aroma)
- 1.5 tablespoons Cornstarch (dissolved in 3 tbsp cold water (slurry))
- 1/2 teaspoon Sugar (to balance the saltiness)
- 3 tablespoons Vegetable oil (high smoke point oil like canola)
👨🍳 Instructions
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1
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions (usually 3-4 minutes) until al dente. Drain, rinse with cold water to stop cooking, and toss with a teaspoon of oil to prevent sticking.
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2
In a medium bowl, whisk together the chicken stock, oyster sauce, soy sauce, and sugar. Set aside. Prepare your cornstarch slurry in a separate small ramekin.
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3
Heat 1 tablespoon of oil in a large wok or heavy skillet over high heat until it begins to shimmer and smoke slightly.
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4
Add the shrimp to the wok. Sear for 1 minute per side until pink and opaque. Remove and set aside.
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5
Add another tablespoon of oil and stir-fry the chicken strips until golden and cooked through (about 3-4 minutes). Add the Char Siu pork for the last minute to warm through. Remove all meat and set aside.
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6
If the wok is dry, add the remaining oil. Toss in the minced ginger and the white parts of the green onions, stirring for 30 seconds until fragrant.
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7
Add the bell peppers, snow peas, and Chinese cabbage. Stir-fry over high heat for 2 minutes. The vegetables should be vibrant and crisp-tender.
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8
Add the cooked noodles to the wok with the vegetables. Toss vigorously for 1-2 minutes to let the noodles pick up the 'wok hei' (breath of the wok).
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9
Return the chicken, pork, and shrimp to the wok. Pour the sauce mixture over everything.
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10
Once the sauce begins to bubble, give the cornstarch slurry a quick stir and pour it in. Toss constantly for 1 minute until the sauce thickens and glazes the noodles beautifully.
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11
Turn off the heat. Drizzle with sesame oil and toss in the green parts of the onions.
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12
Serve immediately on a large platter, ensuring the three proteins are visible on top for a stunning presentation.
💡 Chef's Tips
To get the best texture, ensure your wok is screaming hot before adding ingredients; this creates the signature smoky flavor. If you can't find Char Siu (Chinese BBQ Pork), you can substitute with thick-cut ham or roasted pork belly. Always prep all ingredients (mise en place) before turning on the stove, as Chifa cooking moves very fast. Don't overcook the noodles in the water; they will finish cooking and absorb the sauce in the wok. If the sauce becomes too thick, add a splash of chicken stock to loosen it to your desired consistency.
🍽️ Serving Suggestions
Pair with a cold glass of Inca Kola, the classic Peruvian bubblegum-flavored soda that complements Chifa perfectly. Serve alongside 'Wantán Frito' (fried wontons) with sweet and sour sauce as an appetizer. A side of 'Arroz Chaufa' (fried rice) is common for a 'Tipakay' or 'Chijaukay' style feast. Offer a small dish of 'Sillao' (soy sauce) mixed with spicy 'Rocoto' paste or chili oil for those who like heat. Finish the meal with a warm cup of jasmine tea to cleanse the palate.