*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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I have also been making fideo for years. My recipe is a little different though-I don't use regular noodles I use 1 box of vermicceli, it also says Fideo on it in the pasta isle (yelloe box w/ red lettering) and 1 can of diced tomatos with green onions seasoned in them. 1/2 cup of chicken stock or i can of water. I usually make this w/o any chicken or meat if I'm looking for a fast meal. Just melt 3 tbls butter in skillet and then add fideo stirring constantly until light browned.Then pour in 1 can of diced tomatoes and 2 cans of water or the chicken stock, bring to a boil and then cover and simmer for 10-15 min until fideo noodles are al dente. I then add more chicken stock if it seems to thick for me and then I add grated cheddar cheese and eat with a warm flour tortilla. I season as needed w/ salt and pepper, maybe some cumin. very easy meal to make.
I also subbed chicken stock for water and used one can of Rotel w/ chilies and one with lime juice and cilantro in place of the chopped romas. Added a nice little kick without being too spicy for the 8 year old. Added a few chopped black olives as well. Served it over a little fat free refried beans and used less chicken to keep it light and still have plenty of protein. Used whole wheat pasta as well!
Thanks for the delicious recipe we thought it was great. The only changes I made were to omit the onions and instead add some chopped green peppers and a little garlic. My husband already had some of the leftovers as a late evening snack (and he never eats leftovers)! We didn't cook it too long make sure the noodles are al dente the little bit of chew in the noodles really tops the dish off. Thanks again!
My grandmother use to make something similar and my mom made it as well when we were growning up. We do not use spaghetti noodles. If you look in your Ethnic or Mexican section at your local grocery store you can find FIDEO. It is very inexpensive. I sometimes use the coiled fideo or just the broken fideo. May taste less like spaghetti. I saute chopped onions and garlic in some oil then brown the fideo dump in Mexican stewed tomatoes sometimes a can of green chiles some salt cumin a can tomato sauce and water and simmer on low. This always get's inhaled!
Made this last night because I did not have vermecilli noodles. It turned out okay. I have made Fideo for over 30 years it is a staple in our house. There are many ways to tweak it. My favorite is to brown a few macaroni noodles then use vermecilli crushed noodles. These seasoning work. I brown noodles add onions till translucent then garlic for about a two min. I use bullion tomato sauce (lite) salt. Don't ever measure but it is a very inexpensive dish kid love. Goes great with beans and tortilla.
Very Good. I used a can of rotel tomatoes with green chiles rather than the roma tomatoes. I also had to add more water at about 8 minutes into the cooking time. I found that the noodles needed extra cooking time. I increased the time to 15 minutes. Very good will make again.
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