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Total Time
45mins
Prep 45 mins
Cook 0 mins

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 Nutrition

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.
Most Helpful

3 5

The only thing I did different was add carrots and some salt. It was okay, but it just seemed like it was missing something.