Is there anyone out there with a child who loves pasta? Just a few of you, right? Pasta is easy, pasta is quick but pasta can also get so boring. So when I see a new shape of pasta at the supermarket it’s a welcome diversion from the usual penne and rigatoni standbys.
In the pasta aisle last week I spotted a shape called Fideo. I vaguely remembered an episode on Chopped where one of the chefs cooked this shape of noodle so I picked up a box and went home to Google my new find.
So what is Fideo? Some people call it Mexican spaghetti. Basically it is a thin noodle similar to angel hair that is used in soups or in place of rice. The part that is unique is the cooking method. Instead of boiling the noodles in water and draining them, the noodles are sautéed until browned and then cooked in a soup or broth with spices and vegetables.
I can’t believe I’ve never heard of Fideo before but I’m thrilled to have discovered it. My kids loved this dish. It was easy and leftovers filled lunchboxes too, which was an extra bonus.
Chicken & Vegetable Fideo
3 Tbsp. olive oil
1 clove garlic
1 small onion, diced
2 carrots, grated
1 small pepper, yellow, red or orange, diced
2 cups Fideo pasta, or vermicelli broken up
2 cans tomato sauce, 8oz
3-4 cups water
1 Tbsp. oregano
1 Tbsp. cumin
Salt & Pepper
1 cup shredded chicken (optional)
Heat 2 tablespoons of the olive oil in a large pot or dutch oven over medium high heat. Add garlic to the oil and cook for 1-2 minutes until fragrant, stir often so garlic does not burn. Add onion, carrots, and peppers to the pot and add a pinch of salt and pepper. Cook until onions are translucent, about 10 minutes.
Remove vegetables from pot and set aside. Heat the remaining tablespoon of oil in the pan. Add the pasta and saute, stirring occasionally, until the noodles are browned. This will take about 8-10 minutes.
When the pasta is browned add both cans of tomato sauce to the pot along with the water. Use 3 cups of water if you want the dish on the drier side. If you want more of a soup, add the fourth cup of water.
Mix the vegetables back into the pot. Add the oregano, cumin and salt and pepper to taste.
Bring to a boil and then cover and reduce heat to low. Simmer until most of the liquid is absorbed and pasta is tender, about 7-8 minutes. Remove from heat. The pasta will continue to soak up the broth as it sits.
Top w/shredded chicken and enjoy!
And the VERDICT is:
Matthew (age 7): “Can we call this Fernando?”
Liam (age 5): “Onions? No thanks”
Dylan (age 5): “I can say FiDAYOOO – very yummy”
After I added a little shredded cheese to Liam’s he quickly forgot about the onions!