Aeropuerto is one of the heartiest and most popular dishes in Peruvian chifa cuisine. It brings together two beloved classics in one stir-fry: arroz chaufa, or Peruvian fried rice, and Chinese-style noodles, combined with chicken, egg, bean sprouts, scallions, ginger, soy sauce, and oyster sauce.
Its name is popularly associated with the arrival of two key ingredients into Peruvian cooking: noodles and bean sprouts. Today, it is a familiar dish in chifa restaurants, valued for its generous mix of rice and noodles, bold flavor, and quick wok cooking.
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Peruvian Aeropuerto
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Peruvian
Ingredients
Nutrition
- Calories: 730
Ingredients
- 600 g cooked cold white rice (4 cups)
- 200 g dried Chinese-style noodles (7 oz)
- 400 g chicken breast, cut into small cubes
- 8 g salt (1 ¼ teaspoons), divided
- 3 g ground black pepper (1 teaspoon)
- 4 large eggs
- 45 ml vegetable oil (3 tablespoons), divided
- 15 g fresh ginger, finely chopped (1 tablespoon)
- 20 g garlic paste (1 ½ tablespoons)
- 150 g bean sprouts (2 cups)
- 100 g snow peas, cut into strips (1 cup)
- 120 g red bell pepper, cut into strips (1 medium pepper)
- 80 g scallions, chopped (1 cup)
- 90 ml soy sauce (6 tablespoons)
- 30 ml oyster sauce (2 tablespoons)
- 10 ml toasted sesame oil (2 teaspoons)
- 5 g sugar (1 teaspoon)
Preparation
- Cook the noodles, bring a large pot of water with 3 g of salt to a boil and cook the noodles until al dente, following the package instructions. Drain them well, toss them with 15 ml of vegetable oil, and set them aside so they do not stick together.
- Season and stir-fry the chicken, season the chicken with 3 g of salt and the black pepper. Heat a wok or large skillet over high heat, add 15 ml of oil, and stir-fry the chicken for 3 to 4 minutes, until browned and fully cooked. Remove it and set it aside.
- Cook the egg and vegetables, add the remaining oil to the wok, pour in the beaten eggs, and scramble them into small pieces. Add the ginger, garlic, bean sprouts, snow peas, and bell pepper. Stir-fry for 1 to 2 minutes so the vegetables stay fresh and lightly crisp.
- Build the aeropuerto, return the chicken to the wok and add the cold rice. Toss with broad movements to separate the grains. Add the cooked noodles, soy sauce, oyster sauce, sugar, and sesame oil. Stir-fry for 2 to 3 minutes, until the rice and noodles are evenly coated with the sauces.
- Finish and serve, add the scallions, toss for a few seconds, and taste before adding the remaining salt. Serve immediately while the aeropuerto is very hot and the noodles still have a good texture.
Chef’s tips
- Use day-old rice that has been thoroughly chilled so the grains stay separate during stir-frying.
- Heat the wok well before you begin so the ingredients cook quickly rather than releasing too much moisture.
- Do not overcrowd the pan. When needed, cook the chicken and rice in batches.
- Add the bean sprouts near the end of the vegetable stir-fry so they stay crisp.
- Use good-quality soy sauce and adjust the salt only at the end, since soy sauce already provides plenty of seasoning.
Traditional variations
Peruvian chifa restaurants also serve aeropuerto especial, made with a combination of chicken, pork, and shrimp. Some versions include mushrooms, fried wontons, or extra vegetables, but the traditional base keeps fried rice, noodles, egg, scallions, and bean sprouts.
How to serve
Serve aeropuerto immediately after stir-frying it, on a wide plate or a large shared platter. It is traditionally enjoyed as a complete main dish because it combines rice, noodles, protein, egg, and vegetables in one preparation.
At a Peruvian chifa restaurant, it is often served with house-made hot sauce and a cold drink such as Inca Kola or chicha morada.
Recommended accompaniments
- Peruvian-style hot sauce.
- Fried wontons with tamarind sauce.
- Cold chicha morada.
- Cold Inca Kola.
Did you know?
Aeropuerto is a direct example of chifa creativity: instead of serving fried rice and stir-fried noodles separately, it combines them in one wok. This generous preparation is one reason it became one of the most frequently ordered dishes at many Peruvian chifa restaurants.
Frequently Asked Questions
Aeropuerto mixes fried rice and noodles together in the same wok, so both absorb the same sauces and are served as one dish. A combinado usually places fried rice and stir-fried noodles side by side on the plate, keeping them separate. The main difference is the way the dish is stir-fried and presented.
Yes. Medium-thickness spaghetti works well when Chinese-style noodles are unavailable. Cook it until al dente because it will finish cooking slightly once it enters the wok with the rice and sauces. Avoid very thin noodles because they can break while you toss all the ingredients together.
Cold rice has less surface moisture and keeps its grains firmer during stir-frying. This prevents clumping and allows it to absorb the soy sauce without becoming mushy. Rice cooked the day before gives you the texture most similar to what you would find in a chifa restaurant.
Yes. In addition to chicken, traditional versions may use pork, beef, shrimp, or a mix of meats and seafood. For the best texture, cook each protein separately and return it to the wok near the end, before adding the rice and noodles.
