Noodle to the Huancain with Logo Salted

Prepare your ingredients: cut the yellow chili in pen and remove the nuggets (wash in warm water to lower the itching), cut onion on pen, tomato in segish, garlic and sliced ​​chives (we will only use the green part of the chives), meat in dice. Reserve

In a pan add oil, it incorporates a little more than half of the yellow chili (the rest, reserve), half of garlic and onion on pen (the rest to book for meat). Sofrey for 10 minutes. Reserve. Once cold, put on the blender, add fresh cheese into cubes, soda cookies and milk. Mix and reserve.

Meanwhile, prepare the paste according to the container instructions. Once Book List.

In the same skillet, add oil and let it warm, then a very high heat kitchen the meat previously sproutled. If the temperature is high enough, the meat should be ready in no more than 2 mins. The heat stroke is going to seal quickly on the inside, being juicy inside, this is the idea. When it is ready, reserve.

Again in the same pan, put oil and sauté the onion with the remaining yellow chili, a minute after entering the garlic, then the onion. Saute.

After 2 or 3 mins have passed, add the soy sauce, the vinegar and put the meat again. Skip for a few minutes and incorporate the tomato.

Stir well, try and correct the salt if necessary, add the well chopped parsley.

To finish, warm a little oil in a pan. Pour the sauce to the Huancaine over the pan and heat. Incorporate the pasta, mix, add the grated cheese.

Serve the pasta accompanied by the loin and enjoy.