FamilyProof

One-Skillet Fideo Seco Recipe for a Cozy Dinner

By Jeff Misenti

Fideo Seco
Credit: Duane Beckett (OpenAI)
Fideo Seco. Credit: Duane Beckett (OpenAI)

Difficulty Level: easy

15 min Prep
25 min Cook
40 min Total
4 Servings

If you’re looking for a noodle dish with a difference, this Mexican fideo seco should top your to-cook list.

The recipe requires you to toast thin pasta before combining it with a flavorful sauce that’s made with tomato, onion, and garlic.

The reason you toast the fideo pasta is to give it a nutty taste before it soaks up the broth it’s cooked in later. This way, the noodles taste great and it’s not just all about the sauce.

The final step of the recipe is to serve with avocado, crumbled cheese, crema, and fresh cilantro. However, you can customize the finishing touches to include different ingredients.

Check out the ingredients and cooking steps below.

Fideo Seco Ingredients

  • 7 oz of fideo pasta (or vermicelli noodles)
  • 2 tablespoons of vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can of diced tomatoes
  • 1 cup of chicken or vegetable broth
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground black pepper
  • 1 avocado, sliced (for serving)
  • 1/4 cup of crumbled queso fresco (or feta, for serving)
  • 1/4 cup of Mexican crema or sour cream (for serving)
  • Fresh cilantro leaves (for garnish)

Fideo Seco Instructions

  1. Place a large skillet over a medium heat and pour in the vegetable oil.
  2. Add the fideo pasta to the skillet and cook it for 4 minutes, until the noodles turn golden brown.
  3. Once the noodles are toasted, remove them from the skillet and set them aside.
  4. Using the same skillet, add the chopped onion and cook for 3 minutes until it softens. Add the minced garlic and cook for a further minute. Stir often so that the ingredients don’t burn.
  5. Add the diced tomatoes with their juices to the skillet. Let them cook for 5 minutes.
  6. Put the toasted noodles back into the skillet and pour in the chicken or vegetable broth.
  7. Stir gently to combine everything and season with salt and black pepper.
  8. Cover the skillet with a lid and lower the heat and let the fideo cook for 15 minutes, or until the noodles are tender and most of the liquid has been absorbed.
  9. Serve while hot and top with avocado slices, crumbled queso fresco, a drizzle of crema or sour cream, and fresh cilantro leaves.

Nutrition

Calories: 300cal
Carbohydrate: 45g
Protein: 7g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg