Fideo Soup Mexican Noodle Soup Recipe 445

Steps:

• Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
• Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

Steps:

• In a large stock pot, heat oil over medium heat. Break vermicelli into small pieces, about 1" long. Saute dry noodles in oil until golden but not too brown. Watch carefully this happens quickly and they can burn easily. Remove from pot and drain on paper towels. Do not wipe out pot. In reserved oil, cook onion and garlic until tender but not brown. Add beef broth, tomato sauce, water, bouillon, cumin,salt and pepper and stir well. Cover and simmer for 20-25 minutes until pasta is tender. Adjust seasoning and serve.

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.