Ingredients:

  • 2 tablespoons vegetable oil (30ml)
  • 8 ounces fideo pasta (thin vermicelli-like noodles), broken into 1-inch pieces (225g)
  • 1/2 medium white onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 4 cups chicken broth (950ml)
  • 1 teaspoon chicken bouillon powder (optional, but adds depth)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (optional garnish)
  • Lime wedges (optional garnish)
  • Queso fresco, crumbled (optional garnish)
  • Avocado, diced (optional garnish)

Instructions:

  1. Heat oil in a large pot over medium heat. Add fideo and cook, stirring constantly, until golden brown. Watch carefully to prevent burning.
  2. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
  3. Pour in diced tomatoes (undrained) and chicken broth. Stir in chicken bouillon powder (if using).
  4. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until fideo is tender and the broth has thickened slightly.
  5. Season with salt and pepper to taste. Garnish with cilantro, lime wedges, queso fresco, and/or avocado, if desired. Serve and enjoy your homemade fideo recipes!