Tallarin Saltado

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

Tallarin Saltado

1 pound linguine noodles

4 quarts water

1 lb pork, cut into cubes

¼ tsp pepper

4 Tbsp avocado oil, divided (or vegetable oil)

3 garlic cloves, minced

1 Tbsp ginger, diced or grated

1 red onion, chopped

1 tsp Piquant Post Aji Amarillo spice (1/2 tsp for mild, up to 1 Tbsp for spicy hot!)

1 red bell pepper, seeded and sliced

2 cups cabbage, chopped

3 cups spinach

For the sauce:

4 Tbsp low sodium soy sauce (to further reduce sodium, substitute 2 Tbsp water for soy sauce)

3 Tbsp oyster sauce

1 Tbsp sesame oil

1 Tbsp red wine vinegar

1/2 cup reserved pasta water

Green onions, sliced for garnish

Sesame seeds, for garnish (optional)

Directions

Step 1

Bring 4 quarts of water to a boil. Add linguine noodles, cook according to package directions. Reserve ½ cup of the water from the pasta, then drain and rinse with cool water.

Step 2

Season the pork cubes with pepper. Heat oil in a large pan or wok over Med-High heat. Stir fry the pork, about 6-7 minutes, until right before cooked through (look for a white color, with a pink tint). Set aside, leaving oil in the pan.

Step 3

In the hot pan, add garlic, ginger, onion. Stir fry for 3-4 minutes. Add Piquant Post Aji Amarillo and stir fry for 1 minute, until fragrant. Add bell pepper, cabbage and spinach, stir fry for 3-4 more minutes. Add in cooked noodles and pork.

Step 4

In a bowl, whisk together soy sauce, oyster sauce, sesame oil, reserved pasta water, and red wine vinegar. Add the sauce to the stir fried noodles, pork, and vegetables and toss to mix. Garnish with green onions and sesame seeds.