Ingredients:

  • 250g fideo noodles (or vermicelli)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 1 cup canned diced tomatoes (240g)
  • 3 cups vegetable or chicken stock (720 ml)
  • 1 teaspoon smoked paprika (5g)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 cup cooked shredded chicken (optional, 140g)
  • 1 cup frozen peas (optional, 140g)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sauté until softened (about 5 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
  2. Stir in canned tomatoes, smoked paprika, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld.
  3. Add the fideo noodles to the pot, stirring to coat in the mixture. Pour in the stock and bring to a gentle simmer.
  4. Cook, stirring occasionally, until the noodles are tender (about 10-12 minutes). If using, add cooked chicken and frozen peas during the last 5 minutes of cooking.
  5. Remove from heat, check seasoning, and adjust if necessary. Serve hot, garnished with fresh cilantro.