|Fideo ... can't stop at one bowl|
This recipe has its origins in Mexico and has become a Xmas favourite in our family... it can however be enjoyed any day of the week and is always best of all ... the day after.
Two cooking pans on the go for this one. In this recipe amount of 500 grams of pasta you will need a large fry pan or stove top suitable baking dish and a medium saucepan (for half quantity 250 grams of pasta use a small saucepan).
- In the medium sized saucepan soften a half dozen sliced spring onions in a little olive oil and then add any diced fresh or frozen veggies your family like I have used frozen peas, tin corn along with the liquid and a tin of crushed tomatoes, fresh, a little fresh chili,chopped butter beans,fresh mushrooms, fresh carrots and fresh capsicum and then top the saucepan up with liquid stock (about 3 cups keeping a little extra on hand if required)... when all of the veggies are cooked through start the pasta this step requires constant stirring.
- Before commencing crush the two sealed bags of Vermicelli Egg Noodles, the ones that look like little birds nests. In the large fry pan or baking dish (the more room the better) heat about half a cup of olive oil... then add the crushed noodles and start stirring until they are all coated and golden brown and they start to make a rustling sound. This will take about 5 or 10 minutes over a low to medium heat and this step needs to be thorough or the noodle wont absorb the liquid properly.
- Finally add the whole saucepan of veggies gently (very hot) and continue to stir until all the liquid has be taken up about 10 or so minutes... check to make sure the noodle is soft if still a little hard add a touch more of the extra stock and continue the process.