Peruvian Red Noodles

Ingredients of Peruvian Red Noodles:

Peruvian Red Noodles Recipe
Noodles: 1 kg
Skinless chicken: 06 pieces
Carrot median: 01
Tomato paste: 02 tablespoons
Medium Ketchup: 01
Onions: 02
Vegetable oil, Parmesan, Bay Leaves,
Oregano, Garlic, Salt and Pepper
Monosodium glutamate and Dried mushrooms .

Preparation of Peruvian Red Noodles:

In other countries there are noodles with the very name of noodles, spaghetti fit well then they are very similar and that other countries are confused noodles and spaghetti are told, in order to any of them succeeds.
Put in saucepan two gallons water to 1 kg. Noodles. Boil the water along with the bay leaf (02 leaves), a little salt. It is important the time of firing; the noodles must be something hard without being crude.
Once cooked, drain into a colander to drain and dropped it cold water to wash a bit, this is to prevent sticking and have been hot before. While doing the dressing is put in a pot, oil, onion, garlic, pepper and cumin.
Once browned on low heat all take 6 pieces of skinless chicken and throw it previously soaked dried mushrooms.
Once almost cooked, take a medium carrot, peeled and pureed with water needed to grow a little thick (if you put more carrots will not give the characteristic red color because it removes the carrot) and is expected to cook.
After this check tomato paste (two tablespoons), boil for a few seconds and then check over medium Ketchup, some semi sweet red wine.
We prove the salt, add oregano previously toasted (put a spoon in hand after roasting and then rub their hands and crumbled oregano will fall), the dressing should not go limp.

Serving:

3-5 People.

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