Mexican toasted thin noodles in tomato-chile sauce. Simple weeknight pasta.
Ingredients
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Measurement units
- fideo noodles (thin coiled pasta)
- vegetable oil
- Roma tomatoes
- chipotle in adobo
- white onion
- garlic cloves
- chicken broth
- salt
- Mexican crema
- queso fresco
Ingredients
Scale
Measurement units
- fideo noodles (thin coiled pasta)
- vegetable oil
- Roma tomatoes
- chipotle in adobo
- white onion
- garlic cloves
- chicken broth
- salt
- Mexican crema
- queso fresco
Instructions
Toast the noodles
Toast the noodles
Make the sauce
Make the sauce
Cook the fideo
Cook the fideo
Top with crema
Top with crema
Tomorrow's Meal
Crispy Fideo Seco Cakes with Fried Egg
Leftover fideo pressed into patties, pan-fried until golden and crunchy, topped with a fried egg and fresh cilantro
You'll need to pick up:
Neutral oil for frying2-3 eggsFresh cilantroLime wedgesOptional: crema or sour cream
Quick overview:
- 1.Lightly pack cold fideo seco into 3-inch patties about 1 inch thick
- 2.Heat 1/4 inch oil in skillet over medium-high heat until shimmering
- 3.Fry fideo cakes 3-4 minutes per side until deeply golden and crispy exterior forms
- 4.Transfer to paper towel rack to drain
- 5.In same skillet, fry eggs sunny-side up or over-easy
- 6.Top each fideo cake with a fried egg, fresh cilantro, and squeeze of lime
- 7.Serve immediately with crema if desired
Before you cook
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