How to Make Tallarin Saltado

Noodles: 1 pound of spaghetti or linguine
Protein: 1 pound of chicken thighs beef strips, pork cubes, or tofu (for a vegetarian option)
Vegetables: 1 red onion sliced, 1 red bell pepper (sliced), 2 cups cabbage (chopped), 3 cups spinach, and optional snow peas
Seasoning: 4 tablespoons soy sauce 3 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 tablespoon red wine or balsamic vinegar
Spices: 3 garlic cloves minced, 1 tablespoon ginger (grated), and 1 teaspoon aji amarillo paste (adjust for heat preference)
Oil: 4 tablespoons avocado or vegetable oil
Garnish: Green onions sesame seeds, and lime wedges

Prepare the Noodles:
Boil the noodles in salted water until al dente. Reserve 1/2 cup of pasta water, then drain and rinse the noodles with cool water to stop the cooking process.
Cook the Protein:
Season your protein with salt and pepper. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Stir-fry the protein until cooked through and lightly browned. Remove and set aside.
Stir-Fry Vegetables:
In the same pan, add the remaining oil. Stir-fry the garlic, ginger, and onions for 2-3 minutes. Add the aji amarillo paste and cook until fragrant. Then, toss in the bell pepper, cabbage, and spinach, cooking for another 3-4 minutes.
Combine Ingredients:
Return the protein to the pan. Add the noodles and reserved pasta water. Pour in the soy sauce, oyster sauce, sesame oil, and vinegar. Toss everything together until well combined and heated through.
Serve:
Transfer to a serving dish. Garnish with green onions, sesame seeds, and lime wedges.