Best Fideos Recipes

SOPA DE FIDEOS

Steps:

• Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
• Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
• Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)

Steps:

• Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
• In a large heavy pot sauté the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
• Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 - 10 , minutes add the angel hair and cook until pasta is done.

"DRY" MEXICAN NOODLE SOUP (SOPA SECA DE FIDEOS)

Steps:

• Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
• Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.

MEXICAN SOPA DE FIDEOS (VERMICELLI MEXICAN STYLE)

Steps:

• 1. Heat oil in a large saute pan or skillet, Add the package of vermicelli to the oil and with a fork begin to brown your fine pasta. Keep heat at a medium low, so pasta will not scorch. Keep stirring until your vermicelli is pretty much golden brown. Now add the diced onions, garlic and cilantro. Keep mixing and stirring until the onions begin to get limp.
• 2. Next step pull three whole tomatos from the can and mash down real good with a fork add to the vermicelli and continue to saute with the onion. Saute for about a mintue more.
• 3. Now add all the reserved tomato juice from the can of whole tomato minus what ever tomato's remain. (Save for some other recipe) stir the vermicelli a little and now add the chicken broth and seasonings oregano, cumin, salt and pepper Mix everything real well and put your whole jalapeno right in the middle of the simmering vermicelli. Do not cut open the jalapeno. Reduce heat medium low and cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Enjoy
• 4. If you use a larger pack of vermicelli then you will need to increase the chicken broth and add a little more salt.

SOPA SECA DE FIDEOS

Steps:

• For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and re-hydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their sauce.)
• Roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft, about 15 minutes; cool and peel. Roast 1 1/2 pounds of the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.
• In a food processor or blender, process the roasted tomatoes, rehydrated or canned chiles, and garlic to a medium-fine puree. Heat 1 tablespoon of the oil in medium-size (4-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. Add the puree and stir for about 5 minutes as it sears and thickens. Set aside.
• If using chorizo, cook in a little oil over medium heat, breaking up large lumps as you go, until thoroughly cooked, about 10 minutes. Scoop it out with a slotted spoon, draining as much oil as possible back into the skillet.
• Pour 6 tablespoons of the remaining oil into the skillet and return to the heat. When quite hot (drop a stray noodle in ? it should sizzle but not brown immediately), lay in about 1/3 of the noodle nests to fry until noticeably browned, about 1 minute, then flip and brown the other side. Remove with a slotted spoon, draining as much oil as possible back into the skillet, and drain on paper towels. Continue until all have been browned.
• Add the broth, oregano, and pepper to the tomato sauce. Core the remaining 1 pound of tomatoes and chop into 1/4-inch bits. Add and simmer briskly until the sauce thickens to the consistency of a juicy tomato sauce, about 5 minutes. Taste and season with salt.
• Add the noodles. In about 2 minutes pull the "nests" apart (they'll have softened enough to do it at this point), then add the zucchini and the chorizo (if you're using it). Simmer, stirring occasionally, until the noodles are tender but still firm, about 2 minutes.
• If using the cream, add it now, raise the heat to medium-high and boil quickly until the sauce returns to its previous consistency. Taste again and readjust the salt, if necessary.
• Stir in half of the grated cheese, scoop into a warm serving dish, sprinkle on the remaining cheese and the cilantro garnish, and it's ready to serve.

FIDEOS WITH SHRIMP

Steps:

• Prepare an ice-water bath; set aside. In a medium saucepan of boiling salted water, cook fava beans 1 minute. Drain and immediately transfer beans to ice-water bath until cool. Peel beans; set aside.
• Melt butter in an 11 1/2-inch paella pan over medium-high heat. Add shrimp and cook, stirring, until bright red, about 1 minute; remove shrimp from pan and set aside. Add pasta to paella pan and stir until well coated with butter. Cook until evenly browned and toasted, 2 to 3 minutes. Add onion and garlic; cook, stirring, for 1 minute. Add stock, 1/2 cup at a time, stirring, and allowing pasta to absorb stock after each addition before adding more. Cook until tender, about 10 minutes.
• Add pepper paste, roasted peppers, olives, reserved fava beans, and basil; stir to combine. Add shrimp and cook until heated through, about 3 minutes. Sprinkle with pecorino Romano. Divide evenly between 2 plates and drizzle with olive oil. Serve immediately.

PUERTO RICAN CHICKEN NOODLE SOUP RECIPE (SOPA DE FIDEOS CON POLLO DE PUERTO RICO)

Steps:

• Season chicken with adobo and meat tenderizer. Add chicken to large pot with water, sazón, sofrito, tomato paste, tomato sauce, oil, and salt. Cook on medium heat until chicken is somewhat tender. Add carrots and continue cooking on medium heat until carrots are tender, about 30-35 minutes. Add potatoes and continue cooking on medium heat until potatoes are tender, about 15 minutes. Add noodles and raise heat to medium-high heat. Cook about 10 minutes until noodles are cooked and broth thickens a bit. Keep an eye on the pot – if the broth thickens enough, but noodles aren’t cooked, lower heat again to medium and simmer longer.

SEAFOOD FIDEOS

Steps:

• Preheat the oven to 400 degrees F.
• Lay the dry vermicelli pasta on a sheet pan and toast until it is all a nice amber color, 30 to 40 minutes. Remove from the oven and let cool. Cook the toasted vermicelli in boiling salted water until al dente, 10 to 12 minutes. Drain the vermicelli and set aside.
• Add 1 tablespoon of the olive oil, the shallots and garlic in a large rondeau pan over medium heat. Cook until translucent, about 3 minutes. Add the pipperade, heavy cream and saffron stock. Cook until the sauce has reduced to a thick sauce (nape), 5 to 7 minutes. Add the cooked vermicelli and stir until fully incorporated. Add the mussels and steam until they fully open, a few minutes.
• While the mussels are cooking, saute the shrimp in the remaining 1 tablespoon olive oil in a large pan over medium-high heat until just cooked. Season with salt.
• Add the sauteed shrimp to the fideos. Squeeze the lemon juice over the fideos and sprinkle with the chopped herbs. Serve immediately.
• Sweat the bell peppers, onions and garlic in the olive oil in a large pan over medium heat. Halfway through the cooking process, add chile flakes and paprika. Continue to sweat until most of the liquid is gone. Remove from the heat and add the piquillo peppers, poblano and vinegar.
• Put the wine and saffron into a pot. Turn the heat to high and reduce the wine by half. By then the saffron will be bloomed and ready. Add the veg stock and bring to boil. Let boil for a few minutes, and then cool it down.

SOPA DE FIDEOS (MEXICAN CHICKEN NOODLE SOUP)

Steps:

• Puree the onions, garlic and tomatoes in a food processor, adding a little water if needed. Heat 3 tablespoons of melted lard or oil in a large saucepan over medium heat. Slowly pour in the vegetable liquid, being careful to avoid spattering.
• Add saffron and chili powder, if using them. Simmer gently, partly covered, for 10 minutes. Add the chicken soup and simmer gently, partly covered, for about 20 minutes more. Season with salt and pepper and add the chicken, keeping the soup warm over very low heat.
• Heat the remaining oil in an 8-inch skillet over medium heat. When hot, add the noodles and saute, turning them gently, until golden brown. Remove with a slotted spatula and drain on paper towels. The soup can be prepared to this point up to 30 minutes before finishing and serving.
• Bring the soup to a simmer. Add the noodles and cook until tender, about 7 to 8 minutes. Serve immediately, garnishing each portion with a sprig of cilantro. Pass the other garnishes at the table.

PASTA WITH SHRIMP IN GARLIC SAUCE(FIDEOS CON GAMBAS)

Steps:

• Bring pot of water to boil with 1 tablespoon oil and salt. Add the spaghetti and stir occasionally with fork. Cook until tender, but still firm. Drain, return to pot, mix in another tablespoon oil, and keep warm.
• Heat the last tablespoon of oil in skillet and add the garlic. Just as the garlic starts to turn color, add the shrimp. Stir for about 2 minutes until the shrimps turn pink. Add the lemon juice, broth, red pepper, parsley and dash of salt. Cook for one more minute. Mix in noodles and serve once noddles are hot.

FIDEOS

Steps:

• For the aioli: Add the garlic, paprika and a pinch of salt to the bowl of a food processor. Pulse until the garlic is finely chopped. Add the lemon juice and egg yolks and pulse until combined.
• With the motor running, slowly add the oil in a thin stream. Do not rush this step; it should it should take about 1 minute. If the oil is added too quickly, the aioli may break. Season with more salt and lemon juice as needed. Serve cold or at room temperature. The aioli may be stored in the fridge for up to 2 days.
• For the shrimp stock: Combine the shrimp heads and shells and 2 cups water in a small saucepot. Bring to a simmer over medium-high heat and cook for 10 minutes. Turn off the heat and stir in the saffron. Let sit for 5 to 10 minutes to allow the saffron time to infuse the stock. Strain the shrimp stock and reserve.
• For the fideos: Set a paella pan over medium heat and coat with 2 tablespoons of the olive oil and all of the butter. Add the vermicelli and toast, stirring regularly, until light golden brown, about 5 minutes; do not walk away during this step, as the noodles can burn easily. Transfer the noodles to a bowl.
• Coat the paella pan again with another 2 tablespoons of the olive oil, add the chorizo and cook until the spices from the sausage begin to color the oil. Add the onions and cook until softened and aromatic, about 5 minutes. Add the garlic and cook 1 minute more. Add the smoked paprika and red pepper flakes and season with salt. Add the wine and cook until reduced by half. Add the tomatoes and cook until almost all of the liquid has evaporated, 5 to 6 minutes.
• Set an oven rack in the middle position and preheat the broiler.
• Add the toasted vermicelli, the reserved shrimp stock and the chicken stock; it should come to 4 cups total liquid. Lower the heat to medium and cook until all liquid has been absorbed, 15 to 20 minutes, stirring every few minutes.
• Season the shrimp with salt and toss with the remaining 2 tablespoons olive oil. When the noodles are cooked but still have a little al dente bite to them, stir in the asparagus, then arrange the shrimp and mussels on top of the noodles. Transfer the paella pan to the oven and broil until the top is golden brown and crispy, 8 to 10 minutes; rotate the pan halfway through for even browning. Watch closely during broiling to prevent burning. You'll know the paella is ready when the top of the spaghetti is nicely browned, the shrimp are bright pink and the mussels have popped open. Garnish with the parsley and serve with lemon wedges and smoked paprika aioli.

MEXICAN SOPA DE FIDEOS (VERMICELLI MEXICAN STYLE)

Steps:

• Heat oil in a large saute pan or skillet. Add the vermicelli to the oil and stir till it begins to brown. Keep heat at a medium low, so pasta will not scorch. Keep stirring until your vermicelli is pretty much golden brown. Now add the diced onions, garlic and cilantro. Keep mixing and stirring until the onions begin to get limp. Pull three whole tomatos from the can and mash themr with a fork add to the vermicelli and continue to saute with the onion. Saute for about a mintue more. Add all the reserved tomato juice from the can of whole tomato minus what ever tomatoes remain (save for some other recipe). Stir the vermicelli a little and now add the chicken broth and seasonings oregano, cumin, salt and pepper. Mix everything well and put your whole jalapeno right in the middle of the simmering vermicelli. Do not cut open the jalapeno. Cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish. It looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Enjoy

FIDEOS WITH SEAFOOD

Steps:

• In a large Dutch oven, heat oil over medium heat. Add fideos and cook, stirring frequently until well browned, about 10 minutes. Using a slotted spoon, transfer fideos to a bowl and set aside. Add onion, garlic, and pimenton to pot and cook until onion begins to soften, about 5 minutes. Using your hands, break up tomatoes and add to pot along with their juices. Increase heat to high and cook, stirring frequently, until tomatoes have broken down and sauce has thickened, 15 to 20 minutes. Meanwhile, place stock, wine, bay leaf, and saffron in another large Dutch oven and bring to a boil. Add mussels, shrimp, and clams and cook until all the clams and mussels have opened and shrimp is opaque, 4 to 6 minutes. Transfer mussels, shrimp, and clams to a large bowl and set aside. Add shellfish cooking liquid and fideos to tomato sauce. Cook, stirring frequently, until the fideos have absorbed a lot of the liquid and are soft, 10 to 15 minutes. Add mussels, shrimp, and clams and simmer until just heated through. Serve immediately.

SOPA DE POLLO CON FIDEOS (CHICKEN NOODLE SOUP)

Steps:

• Store the chicken wings in a resealable bag and freeze for later use. Remove the skin from the remaining chicken pieces, reserve the back of the chicken.
• Rub the chicken pieces and back with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes.
• Heat a large heavy bottom pot over medium-high heat. Brown all the chicken on all sides, transfer to a plate.
• Add sofrito purée, onion, carrot, and celery with remaining olive oil to the pot. Cook for 5 minutes, or until onions are translucent. Return all the chicken to the pot.
• Add the chicken stock sazon, and bay leaf, bring to a boil. Reduce to a simmer and cover, simmer for 30 minutes.
• Uncover and add potatoes, simmer uncovered for 15 minutes, potatoes are tender, stirring occasionally.
• Remove chicken pieces from the pot and carefully cut the meat off the bones. Return the chicken to the pot.
• Add the noodles and cook until pasta for 8 minutes or until it is al dente.

SOPA DE POLLO CON FIDEOS (DAISY)

Steps:

• Cook pasta separately. Mash hot peppers in bottom of bowl, sprinkle with cilantro

FIDEOS A LA MEXICANA

Steps:

• In a Dutch oven cook the onion and garlic in 1 Tablespoon olive oil until tender.
• Remove onion and garlic and set aside.
• Add remaining oil to pan; cook vermicelli half at a time until golden.
• Add onions and garlic to vermicelli in pan; stir in broth, undrained tomatoes and pepper.
• Heat to boiling, reduce heat, cover and simmer 15 to 20 minutes or until pasta is tender. (Check liquid level about halfway through and stir so you don't get burnt spots!).
• Transfer to serving dish and top with cheese.

SARTéN DE FIDEOS CON POLLO Y QUESO

Steps:

• Hierve agua en una olla grande a fuego alto. Incorpora los fideos y el pollo; cocínalos durante 8 min. o hasta que el pollo esté cocido y los fideos, blandos; agrega el brócoli durante los últimos 6 minutos de cocción. Escurre todo.
• Regresa la mezcla de fideos a la olla. Incorpora el caldo, el queso crema y la mayonesa; mezcla todo bien. Hierve esto a fuego medio-bajo de 2 a 3 min. o hasta que el queso crema se derrita completamente y la salsa esté bien mezclada, revolviendo constantemente.
• Agrega el queso desmenuzado; cocínalo revolviendo durante 1 min. o hasta que esté derretido.

FIDEOS CON POLLO

Steps:

• Cocina a fuego medio las verduras (vegetales) con la salsa de carne de pollo y el tomillo en una sartén durante 5 min. o hasta que estén tiernas, pero crujientes; recuerda revolver frecuentemente.
• Agrega el pollo y los fideos; revolviéndolos de vez en cuando, cocínalos a fuego medio-bajo durante 2 min. o hasta que se terminen de calentar.

CREMOSA CARNE DE RES CON HONGOS Y FIDEOS

Steps:

• Calienta 1-1/2 cdtas. del aceite en una sartén grande antiadherente a fuego-medio alto. Espovorea la carne con la pimienta. Añade la mitad de la carne a la sartén; cocínala revolviendo de 1 a 2 min. o hasta que esté parejamente dorada. Transfiérela a un tazón. Repite esto con el aceite y la carne restantes.
• Cuece los fideos como se indica en el paquete, omitiendo la sal. Entretanto, calienta el aderezo italiano en la misma sartén a fuego medio. Agrega los 4 ingredientes siguientes; cocínalos durante 12 min. o hasta que los vegetales estén tiernos pero crujientes, revolviéndolos de vez en cuando. Incorpora el caldo y los chícharos; cocínalo a fuego bajo por 2 min. o hasta que los chícharos estén blandos. Añade la carne; cocina todo de 1 a 2 min. o hasta que esté completamente caliente, revolviendo de vez en cuando. Incorpora la crema agria y revuelve hasta mezclarla bien.
• Escurre los fideos. Sírvelos con la mezcla de carne y los tomates encima.

FIDEOS IN A ROASTED JALAPENO AND TOMATO BROTH

Steps:

• Heat a dry cast iron skillet (or ungreased skillet) over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno in the pan and cook turning frequently, until the skins are blistered all over, about 15 minutes. Remove the tomato into a mixing bowl to catch the juices. Place the chile in a paper bag and let rest for 10 minutes.
• When the chile is cool enough to handle, peel of the charred skin. Place the tomato, onion, garlic, cilantro, and chile in a blender, or food processor, and process until smooth, about 1 minute, set aside.
• Pour the oil into a dutch oven or medium saucepan over medium-high heat until it ripples, add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of oil, add the pureed tomato and chile mixture, and cook for 2 minutes, stirring continually. Add the chicken stock and bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed. Serve with shredded cheese.