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Fideo Pasta with Vegetables

Mexican Fideo with Veggies

A wonderful addition to a meal.
5 from 1 vote


  • 1/2 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
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt or salt to taste
  • 1 can (14.5 ounces) cut tomatoes
  • 1/2 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 large skillet 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. 
  • Then to the pan, add the cut 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.