It is a Mexican pasta dish. REC: Sopa Seca de Fideo (vermicelli with vegetables)
It is a nice side dish when you are having Mexican food. Another good recipe from Sunset's Mexican cookbook.
* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
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). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese. Also "Johnnyed" it up, for salt and pepper.
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.
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