Tallarin Saltados

Ok, my husband and I LOVE Peruvian food. Its pretty much amazing. He got into it on his mission and I was introduced to it the summer he and I met. We have a favorite Peruvian restaurant in SLC that we try to go to every time we're up there. This is a classic dish that we have almost perfected. I highly recommend it. Its pronounced tie-yah-reen sahl-ta-dos. If that makes any sense. Haha. We have tweaked the recipe to our liking. We only make about half the marinade and use low-sodium soy sauce when available. This is the recipe we use and I've added my changes. We got a new set of chopsticks for V-Day and decided to try them out with this dish. Mmmmm.

Tallarin Saltados

1 lb cooked spaghetti or linguine (we use chinese noodles from the grocery store)

1 lb beef tenderloin, sliced thinly against the grain (you can used chicken too)

1 cup soy sauce

1/2 cup white wine vinegar

1 large red onion, cut into wedges

3-4 roma tomatoes, cut in wedges, seeds removed

crushed red pepper flakes, to taste

salt & pepper to taste

2 Tbs chopped cilantro

Mix the soy sauce and vinegar. Marinate meat in half the soy/vinegar mixture for at least 30 minutes. Add 2 Tbs oil to a heated pan or wok. Saute marinated meat on high. Drizzle in the remaining soy mixture. Season with salt and pepper. Add onions, red pepper flakes and tomatoes. Saute briefly (only about 1 minute). Add cooked noodles and toss. Serve topped with cilantro.