Spanish Noodles Recipe
Cooked in chicken broth, these Spanish noodles are light as a feather and a breeze to make!
Ingredients
- 2 Tbsp oil
- 8 oz bag fideo noodles broken into small pieces, or 2 cups vermicelli noodles
- 1/2 yellow onion finely diced
- 1 celery stalk finely diced
- 3 Roma tomatoes finely chopped
- 2 1/2 cups water
- 2 tsp chicken bouillon or vegetable bouillion
Instructions
- Heat a non-stick skillet over medium-high heat and add oil. When oil is hot, add noodles and stir constantly until the majority of noodles are golden brown—approximately 3 minutes.
- Add onion, celery or tomatoes and cook, stirring constantly, for 3 minutes. Add water and bouillon and bring to a boil.
- Reduce heat to medium and cook at a rapid simmer for 5–6 minutes, stirring occasionally. When noodles are tender and water is mostly absorbed, remove from heat. Consistency should be loose, but not soupy.
Notes
Be sure to use Roma tomatoes in the sauce. They’re thick and meaty—perfect for this recipe.
Nutrition
Calories: 207kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 277mg | Potassium: 31mg | Fiber: 2g | Sugar: 2g