Fideo Laredo
Warm, comforting, and packed with bold Mexican-inspired flavors, Fideo Laredo is a vibrant one-pot noodle dish that's as easy to make as it is satisfying. This traditional recipe starts with golden, toasted vermicelli noodles that soak up a rich tomato-based sauce, made from fresh Roma tomatoes, aromatic garlic, and a touch of cumin and chili powder for a flavorful kick. Simmered to perfection in savory chicken or vegetable broth, the noodles become tender while absorbing the essence of the spiced sauce. A sprinkle of fresh cilantro and a squeeze of tangy lime complete this versatile dish, perfect as a hearty side or a standalone meal. Ready in just 40 minutes, Fideo Laredo is a pantry-friendly favorite that will bring a cozy, delicious taste of Mexico to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Vermicelli noodles (fideo)
- 2 tbsp Vegetable oil
- 4 Roma tomatoes
- 1 White onion, diced
- 3 Garlic cloves, minced
- 4 cups Chicken or vegetable broth
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 2 Lime wedges (optional for serving)
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the vermicelli noodles to the skillet and toast them, stirring frequently, until they are golden brown. This takes about 5-7 minutes. Be careful not to burn them. Set the toasted noodles aside.
In a blender, combine the Roma tomatoes, half of the diced onion (reserve the other half), minced garlic, and 1 cup of chicken or vegetable broth. Blend until smooth to create the sauce.
In the same skillet used to toast the noodles, add the diced onion and sauté until softened, about 2-3 minutes.
Pour the blended tomato sauce into the skillet and cook over medium heat for 5 minutes, stirring occasionally, to reduce and concentrate the flavors.
Stir in the tomato paste, ground cumin, chili powder, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the remaining 3 cups of chicken or vegetable broth to the skillet, and bring the mixture to a gentle simmer.
Add the toasted vermicelli noodles back into the skillet, stirring to ensure they are evenly coated in the sauce.
Cover the skillet and let the fideo simmer on low heat for 10-12 minutes, or until the noodles are tender and have absorbed most of the liquid.
Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with fresh cilantro and serve with lime wedges, if desired.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5897 mg | 256% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 20.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
