Red noodles are one of the most common dishes in Peruvian homes and represent a derivative of the popular tagliatelle alla bolognese. Making Peruvian noodles at home is very simple, you just need to gather the following ingredients and take note of the steps. Don't miss this recipe from RecetasGratis.net and learn how to make Peruvian red noodles.
Ingredients to make Peruvian red noodles:
1 kilogram of noodles
6 units of Chicken without skin
1 medium Carrot unit
2 tablespoons tomato paste
1 medium ketchup envelope
2 units of Onion
1 small glass of semi-sweet red wine
1 cup of vegetable oil
1 wedge of Parmesan cheese
2 bay leaves
1 pinch of oregano
4 garlic cloves
1 pinch of salt
1 pinch of Pepper
1 pinch of Cumin
1 package of Monosodium Glutamate or Ajinomoto (Available in any supermarket around the world)
1 jar of dried mushrooms (soak for 30 minutes)
2½ liters of Water
1 cup of cold water
How to make Peruvian red noodles:
If you don't have noodles, don't worry, you can substitute spaghetti for them. The result will be just as good since they are two very similar types of pasta and even in some countries they are confused, although the real ones are Peruvian red noodles.
To start with the preparation of the Peruvian noodles, put the 2 and a half liters of water in a pot, add the two bay leaves, a pinch of salt, the ajinomoto (monosodium glutaman) and bring everything to a boil.
When it boils, add the noodles and cook until al dente. The cooking time is very important that the pasta is neither too hard nor too soft.
Once the noodles are cooked, pour them into a colander and drain. When draining them, drop cold water to wash them a little and prevent them from sticking.
You can place the strainer over the pot so that the pasta drains well. Meanwhile, make the dressing. To do this, take another separate pot and add the oil, the onion cut into very small squares, the garlic, the pepper and the cumin to taste. Cook everything over low heat until the red noodle ingredients are browned.
When they are lightly browned, add the skinless cut chicken pieces and the previously soaked dried mushrooms to remove any remaining dirt.
Then, when the chicken is practically cooked, add the peeled and blended carrot with enough water to make a thick sauce. Another totally valid option is to add grated carrot instead of blended. What is important is not to go overboard with the amount of carrot because it could reduce the red color so characteristic of Peruvian noodles.
Stir the dressing from the red noodles occasionally to prevent sticking and burning. Pour in the two tablespoons of tomato paste and the ketchup envelope and stir everything. Then add some semi-sweet red wine to add a touch of flavor to the sauce.
Taste it to see if it is lacking in salt and add if necessary. Add some previously roasted oregano by placing it in your hands and rubbing them together to crumble it, or you can sprinkle a little chopped chives or any other fresh herb that you like. The dressing should not be runny, it should have a certain consistency. Finally, add a pinch of ajinomoto to the Peruvian red noodles.
When you have the red sauce ready, serve the cooked noodles on the plate, pour a little sauce on top, and sprinkle with the Parmesan cheese. And now you can enjoy your easy Peruvian red noodles.
As you can see, these Peruvian red noodles are a very simple and delicious dish. To top off this delicious meal, how about preparing a homemade dessert? In RecetasGratis.net we recommend the following:
Roasted milk
Sweet papaya
Arequipa frozen cheese
You may be interested to read about the peruvian rooster broth recipe blogpost/ peruvian baked rooster recipe/ peruvian squash locro recipe/ hen aguadito recipe/ Baked vegetables recipe.
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