Peruvian Tallarines a la Huancaína con Lomo Recipe

For all pasta and spicy lovers like me, trying some juicy Huancaína Noodles is a highly recommended experience, we could say unmissable. Today we share the recipe for this dish that It was all the rage at its official launch in one of the first editions of our famous Mistura Gastronomic Fair. Let’s do it!

How to Prepare Huancaina Style Noodles with Lomo Saltado

Our today’s recipe is very simple and quick to prepare, you can make it with the pasta of your choice, whether it’s long like spaghetti or fettuccini, or short like a joint, elbows or macaroni, it will always be excellent.

🔪 Prep Time 20 minutes
🍲 Cook Time 20 minutes
⏲️ Total Time 40 minutes
🍽️ Servings 4 servings
🔥 Calories 130 calories


For the noodles

  • 800 grams of noodles cooked al denteel of your choice
  • 1/2 cup of vegetable oil
  • 4 fresh yellow peppers
  • 1 medium onion cut into chunks
  • 2 cloves of minced garlic
  • 300 grams of fresh cheese
  • 10 soda cookies
  • 2 cups evaporated milk
  • Salt to taste

For the loin

  • 600 grams of beef tenderloin cut into strips
  • 3 tablespoons vegetable oil
  • 6 tablespoons soya sauce
  • 6 tablespoons oyster sauce
  • 6 tablespoons Worcestershire sauce
  • 2 tablespoons finely chopped coriander
  • 2 tomatoes cut into thick strips
  • 1 large onion sliced
  • Salt and pepper to taste


  1. After washing the peppers, cut in the middle, remove the seeds and veins, you can help yourself with a fork to avoid direct contact with the pepper, wash again rubbing them together.
  2. Place the medium skillet on the burner over medium heat, heat a couple of tablespoons of oil and fry the peppers with the onion and garlic for about 5 minutes. Turn off the heat and let cool.
  3. Once cold, place all the contents of the pan in the blender, add the cheese in pieces and the rest of the oil, begin to mix at medium speed, when a cream forms, begin to pour the milk in the form of a thread, until it is go forming a slightly liquid cream, if there is leftover milk do not worry, we will use it later. When we have the desired consistency, taste the seasoning, if necessary add salt to taste. We leave the mixture in the blender and continue with the Loin.
  4. Season the meat with salt and pepper, place the wok on the burner over high heat, add the oil and when it is very hot, sauté the meat for a couple of minutes, moving constantly so that the browning is uniform.
  5. Add the soy sauce, oyster sauce and Worcestershire sauce, and continue to sauté for another minute, then add the chopped onion, coriander and tomato, mix everything together and sauté for about 10 more seconds. Check the seasoning and turn off the heat.
  6. Place the large skillet on the burner over low heat, pour half a cup of evaporated milk and when it is hot add the huancaína sauce and mix well, correct the seasoning, then add the noodles and stir until they are well soaked with the sauce. Serve immediately.


To serve, place portions of the noodles on each plate and on the side a good portion of the Lomo al Jugo. If you like you can sprinkle with a little Parmesan cheese. DELICIOUS!

Did you see how easy? In a short time we have a delicious and steaming plate of Noodles a la Huancaína with Loin waiting for us at our table. But if you want them to be even richer, here below you have 3 super secrets.

Tips and tricks

  • If you are not a fan of spicy, after removing the veins you can boil the peppers in a little water with sugar for a couple of minutes, this way you will remove most of the spiciness.
  • If, on the other hand, you really like spicy, you can add a quarter or half of a hot pepper to the preparation.
  • When preparing the Huancaína Sauce, it is important to add the salt at the end, because normally the fresh cheese already contains salt and the mixture could be salty if we put it at the beginning.

Additional information

The Huancaína sauce is our flagship sauce , the entree most related to it is the Huancaina’s style potato , which practically no tourist has failed to try during their visit and which is one of the obligatory dishes on any family menu.

According to the various articles written about its origin, we owe its creation to a cook from the department of Huancayo that they knew as “La Huancaína”, which is the name of the people born in Huancayo, in addition this area is famous for its excellent milk, cheese and potatoes, the base products of this delicious dish.

About the true origin of the Noodles a la Huancaína with Loin, we did not find more information, except that it’s not as new as i thought Well, I found a recipe book from more than 25 years ago, from our famous cook Doña Theresa Ocampo and in it he teaches how to prepare Huancaína Noodles.

Related:  Tallarín Saltado Criollo

The modern version in addition to giving an additional touch to the sauce “hit the spot” by including as an accompaniment a portion of Loin with juice that enhances the flavor much more and gives the dish more forcefulness.

The first time I tried the Noodles a la Huancaina with loin was during a co-worker’s birthday lunch. We went to the restaurant that they told us was where this dish was created. I was very curious because I was wondering How could the Huancaína Sauce, which has milk and is served cold, be combined without being cut off, with a plate of noodles that is eaten hot.

Well, I tried it and it turned out to be spectacular, the creamy hot sauce with a slight spicy touch bathing the noodles and combined with the smoked flavor of a juicy loin, it left me delighted.

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