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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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You may be able to find the coiled vermicelli or uncoiled in your Mexican grocery section. I found the uncoiled, 8 ounce for $.25. They also had little stars and alphabets at the same price. Ingredients:
8 ounces coiled vermicelli |
2 tablespoons butter |
3 tablespoons salad oil |
1 medium onion, chopped |
2 garlic cloves, minced |
4 ounces diced canned chilies |
8 ounces tomatoes, chopped |
2 teaspoons dry oregano leaves, crumbled |
1 cup frozen peas |
2 -3 cups chicken stock or 2 -3 cups broth |
1 bunch chopped fresh cilantro |
1/4 cup freshly grated parmesan cheese or 1/4 cup romano cheese |
Directions:
1. Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
2. Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes).
3. Add noodles and stir well continue to cook, stirring constantly, for 2 more minutes.
4. Add tomatoes, tomato sauce, oregano, peas and 2 cups of broth and bring to a boil.
5. Reduce heat to low, cover and simmer until liquid is absorbed (about 15 minutes).
6. Check occasionally to see if you need to add more broth. (Think risotto.).
7. When the fideo is tender and the liquid is absorbed, add in the cilantro and season with salt and pepper.
8. Portion into bowls and top with grated cheese, if desired.
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