Mexican Fideo Pasta with Vegetables
A wonderful addition to a meal.
Here’s a delicious recipe for fideo (the spanish word for noodles) and vegetables.
This delightful dish is made in a large skillet. The vegetables are cut into bite size pieces, even the onions which adds beautiful color to the dish and texture as well.
The vegetables, garlic and herbs are sautéed in olive oil and then uncooked fideo pasta is added to the skillet. The pasta is stirred constantly until it turns a golden color then beef broth is added.
Every time I make this dish (which is a lot because it tastes like comfort food to me), as I’m browning the uncooked fideo pasta it reminds me of making Rice-A-Roni when I was going to college. There were uncooked noodles in the box of Rice-A-Roni that were browned in the same way.
When shopping for fideo pasta at the grocery store, the first place I check for the noodles is in the Hispanic or Mexican Food section.
The bags of fideo pasta in this section may say “Fideo” or the may say “Vermicelli”; the packages are fairly small which is nice (there’s a picture of this package of fideo below).
On the regular pasta aisle at the grocery store, there is generally a larger bag of short pieces of vermicelli noodles although it may not say “fideo” on the package.
This fideo recipe doesn’t include meat but I’ve made it before with hamburger and it’s really good.
It’s great for a side dish or even a main dish.
And if you happen to pack your lunch, it warms up nicely in the microwave too.
Let’s check out the ingredients.
Onion, red or green bell pepper, serrano hot pepper, zucchini (Italian squash), garlic, lime, olive oil, canned cut tomatoes, fideo; short pieces of vermicelli noodles, fresh or dried oregano, cilantro and…
…beef broth, cumin, ground black pepper, salt, and parmesan cheese.
Here’s how to make it.
Start by coarsely chopping the onion.
Cut the red or green bell pepper into about 2-inch pieces.
Then cut the zucchini into bite size pieces.
Remove the stem and seeds, and dice the Serrano hot pepper.
Next, dice the garlic.
Feel free to add other veggies you may have on hand.
Heat a pan on medium heat and add olive oil, onion, bell pepper, and Serrano pepper.
Sauté the vegetables and stir as they cook for 5 minutes.
To the pan, add the noodles…
…and garlic. Stir together.
…until most of the noodles turn a light golden brown color.
Then add the canned tomatoes…
…beef broth, and zucchini.
Also to the pan, add…
oregano, pepper, cumin and salt.
Oregano is actually pretty easy to grow. I grow it in a pot by my front door and it’s such a pretty color of green, especially during the summer.
Stir together, turn the heat down to low and cover the pan with a lid for about 8 minutes or until the liquid is absorbed by the noodles.
Once the noodles have absorbed the liquid…
…to the pan, add chopped cilantro, grated parmesan cheese and lime juice. Stir together.
Serve while warm as a main or side dish.
…it’s time to eat.
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Mexican Fideo with Veggies
A wonderful addition to a meal.
- ½ of a medium size onion (white or yellow) peeled and coarsely chopped (about 2-inch size pieces)
- 1 medium size red or green bell pepper coarsely chopped in about 2-inch size pieces
- 1 whole zucchini (Italian Squash) cut into bite-size pieces
- 1 serrano hot pepper stem and seeds removed, and diced
- 1 large clove garlic peeled and diced
- 2 tablespoons olive oil
- 1 package (7 ounces) fideo (short pieces of vermicelli noodles)
- 3 cups beef broth
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon salt or salt to taste
- 1 can (14.5 ounces) cut tomatoes
- ½ cup grated parmesan cheese
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves
- 2 tablespoons chopped fresh cilantro
- 1 whole lime
Heat a pan on medium heat and add olive oil. To the pan, add onion, red bell pepper, and Serrano peppers.
Sauté and stir the vegetables as they cook for 5 minutes. Then add the noodles and garlic, and stir them in with the oil and veggies.
To the pan, add the uncooked fideo noodles and garlic. Continuously stir all ingredients.
Continue stirring until most of the noodles turn a light golden brown color.
The to the pan, add the tomatoes, beef broth, zucchini, oregano, cumin, salt and pepper.
Stir together and turn the heat down to low.
Cover the pan with a lid for about 8 minutes or until the liquid is absorbed by the noodles.
When the liquid is absorbed by the noodles stir in grated parmesan cheese, lime juice and chopped cilantro.
Do a taste test and add more salt if needed. Serve warm as a side or main dish.