Noodles in spicy tomato sauce
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These Mexican-style noodles can be served as a vegetarian main dish or as a side dish with meat. You can use either small spider web vermicelli or broken spaghetti. First, fry the dry noodles in oil until they darken, then simmer them in a spicy sauce made from canned tomatoes, chili peppers, and chicken broth until most of the liquid is absorbed. Serve garnished with fresh cilantro and crumbled Mexican cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of fideo noodles or broken spaghetti
- 1 cup finely chopped green onions
- 2 tsp ground cumin
- 1.5 cups chicken broth
- One can (400g) of diced tomatoes with chili peppers
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Recipes with similar ingredients: noodles, tomatoes, chili pepper, Cotija cheese, green onions, cumin
Cooking the dish according to the recipe:
- Fry 220g of fideo noodles or broken spaghetti in a frying pan with olive oil over low heat for 4 minutes. Add 1 cup of finely chopped green onions and 2 tsp of ground cumin.
- Add 1.5 cups chicken broth and one can (400 g) of diced tomatoes with chili peppers. Cook over low heat, stirring occasionally, until the noodles are tender, 12 minutes. Season with salt to taste. Sprinkle with finely chopped cilantro and crumbled cotija cheese.
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