Sopa de Fideo with Peas and Carrots

Sopa... The love I feel for this simple dish of noodles cooked in a tomato broth is right up there with the fanciest dishes I have ever had. This dish, along with red rice, was a twice a week staple in our house. I remember when I was really little, my Mom would set the plate in front of me, then she would proceed to chop the noodles into smaller pieces with the spoon. Guess she was afraid we would choke, or make a real big mess if the noodles were too long! I also remember adding sliced bananas on top, but I think that was her way of getting us to get a more rounded meal, since we were little and all we wanted was sopa... It's a great memory. Well, I cannot say enough about this simple but tasty dish. Make it for your young children and family and create your own memories, it really is that special... Thanks, Mom.

Ingredients

The fideo usually comes like this, coiled up. I used to break it up, but it kinda makes a big mess, ha ha... so now I just leave it intact and toast it that way. It will come apart as it cooks in the broth.

Directions:

1. Take your peas and carrots out of the freezer and let them defrost slightly while you prep your ingredients. In a medium pan, heat 3 tablespoons of olive oil to medium heat. Add the fideo and cook until the pasta starts to toast in some spots. Turn as needed.

2. After a few minutes, add the onions, garlic and serrano, stir well and cook for 2 minutes. Add the remaining ingredients, only add 2½ cups of broth to start, reserve the other ½ cup. Bring to a boil, taste for salt. Reduce heat, cover and cook until most of the broth is reduced.

3. If you need you can add the other ½ cup of broth at this time. Add the peas and carrots, cover and continue cooking for another 3 to 5 minutes. Remove from heat and let stand for 10 to 15 minutes. The broth will be absorbed as the pasta sits. If you like it with more broth, serve as soon as the pasta is cooked. Stir before serving. Yields 6 servings.

Note: This dish can be made with a variety of pasta: elbows, shells, orzo ... it all works.

On this day, I did not add the peas and carrots, but it was still very tasty!

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

Save this recipe to your HK profile by clicking on the Favorite button below!