This salty-sweet chicken and noodle stir-fry is our take on tallarín saltado, a chifa staple. Born of Chinese migration to Peru in the late 19th century, chifa cuisine combines South American and East Asian flavors and ingredients. In this recipe, garlicky chicken and peppers are coated in a soy- and oyster sauce-based glaze, then tossed with thin, chewy noodles. Though traditionally made with wine vinegar, we love the fruity yet mellow acidity added by balsamic. A Fresno or jalapeño chili—our stand-in for Peru’s floral-hot ají amarillos—provides a touch of bright heat. Fragrant cilantro and tart lime complete the approachable dish, which tastes at once familiar and totally unique.