I call this Mexican spaghetti. In Mexico, sopa de fideo is truly a soup, while fideo seco is much drier. I like a texture between the two. As with Mexican Rice (page 124), the trick is to cook these without touching them very much at all. Any stirring will make the noodles sticky, so when checking the level of the liquid in the pan, just use a long-handled spoon to gently move the noodles aside and check the bottom of the pan. Note that the longer this sits, the more the noodles will absorb the broth. This is a great method for cooking chicken, so even though I’m serving the noodles only as a side dish, sometimes I take advantage of the simmering pot to cook some chicken for the next day. I add as many drumsticks as possible without crowding, and the well-seasoned broth turns out tender, juicy, and really flavorful chicken every time.
If using angel hair, break the nests in half before using. Vermicelli should be broken into 3-inch lengths.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
In a large skillet or Dutch oven (better if using angel hair pasta), heat the oil over medium heat until hot but not smoking. Add the onion and garlic and cook for 1 minute. Add the fideo and cook, stirring occasionally, until the fideo is golden brown but not at all burned, about 2 minutes. Add the chicken broth, tomato sauce, cumin, salt, and pepper and stir once or twice just to blend. Add the chicken, if using, submerging it under the liquid.
Step 2
Bring to a gentle boil, reduce the heat, and cover the pan. Simmer until the liquid is mostly absorbed but there are still small pools of sauce on the surface, and the chicken is cooked, about 30 minutes. Uncover a few times during cooking to check the liquid. Add more broth if the fideo starts to burn and stick to the bottom of the pan, but do not stir vigorously once it comes to a simmer. Stirring causes the fideo to break down and become sticky. Serve hot.
From Aunt Elsa’s Kitchen
Step 3
The fideo—short, dried noodles—can be found in Latin grocery stores, but you can use angel hair or vermicelli instead. If using angel hair, use a bigger pan because the dried noodles take up lots of room before they cook down.
