FROM CARLOS PARISI
Ingredients
- 1 cup fideo noodles
- 6–8 ripe tomatoes, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- A handful of fresh cilantro, chopped
- Salt and pepper, to taste
- 1 tablespoon Knorr’s caldo con sabor de pollo (chicken bouillon)
- 2 tablespoons vegetable oil
- Freshly sliced jalapeño and avocado for garnish
Preparation
METHOD
In a medium pot, add the fideo noodles. Cook the noodles on medium-low, stirring occasionally, until they have started to brown for about 5–7 minutes.
While the fideo noodles are browning, blend the tomatoes, onion, garlic and cilantro together until you have a smooth, vibrant red sauce.
Once the fideo noodles are nicely browned, carefully pour in the blended tomato mixture. Be cautious as it may sizzle a bit. Add salt and pepper to taste, as well as Knorr’s caldo con sabor de pollo. Stir the mixture well, and let it come to a boil.
Once it reaches a boil, reduce the heat to low and let the soup simmer for about 8–10 minutes, or until the fideo noodles are soft and fully cooked. Stir occasionally to prevent sticking. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
When the soup is ready, serve and garnish with freshly sliced jalapeño and avocado for an extra kick and creamy texture.
