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.