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Aeropuerto
Fried rice and noodles with omelette
Aeropuerto: Lima chifa's 'airport' plate of fried rice and noodles tossed together with pork and topped with an omelette
PeruvianNobody agrees why Lima's chifas call it 'airport', though the favourite story is that everything 'lands' on one plate: arroz chaufa and fried noodles stir-fried together in a smoking wok with roast pork, bean sprouts, snow peas and spring onion, then crowned with a thin egg omelette, sometimes with a few fried wontons alongside. It is hearty, smoky and salty from soy and oyster sauce, a late-night and lunchtime favourite to share. The main mistake is using freshly cooked rice, which goes mushy; use rice cooked the day before and kept in the fridge. Chef's tip: for a veg version, swap the pork for firm tofu and extra vegetables, and use a mushroom-based 'oyster' sauce.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the omelette
- 3 eggsbeaten with a pinch of salt
- 1 tsp vegetable oil
For the stir-fry
- 7 oz egg noodlesor chow mein noodles
- 4 tbsp vegetable oil
- 10 ½ oz pork shoulder or tenderlointhinly sliced, or ready-cooked char siu
- 3 garlic clovesfinely chopped
- 1 tbsp fresh gingerfinely chopped
- 1 ⅓ lb cooked long-grain ricecooked the day before and chilled
- 5 ½ oz bean sprouts
- 2 ⅞ oz snow peassliced
- 4 spring onionssliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
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Method
0/7 doneStep 1: Heat 1 tsp vegetable oil in a large non-stick pan over a medium heat, pour in 3 eggs and swirl into a thin omelette. Cook until just set, then slide onto a board.
3 minStep 2: Cook 7 oz egg noodles in boiling water as the packet says, drain and rinse in cold water. Shake dry.
5 minStep 3: Heat half of 2 tbsp vegetable oil in a wok over a high heat until smoking. Stir-fry 10 ½ oz pork shoulder or tenderloin until browned and cooked through to 160°F, with no pink. Lift out.
4 minStep 4: Add the rest of 2 tbsp vegetable oil, 3 garlic cloves and 1 tbsp fresh ginger and stir for 20 seconds until fragrant.
1 minStep 5: Add 1 ⅓ lb cooked long-grain rice and the noodles and stir-fry, tossing and pressing against the hot wok, until the rice grains separate and pick up toasty spots.
5 minStep 6: Return the pork with 5 ½ oz bean sprouts, 2 ⅞ oz snow peas and most of 3 ¼ spring onions, then add 3 tbsp soy sauce and 2 tbsp oyster sauce and toss until everything is coated and the sprouts just wilt.
3 minStep 7: Stir in 1 tsp sesame oil. Pile onto plates, lay strips of omelette on top and scatter with the rest of ¾ spring onions.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 30 g
- Carbs
- 82 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aeropuerto take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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