Sopa Seca De Fideo

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 8 ounces coiled vermicelli
• 2 tablespoons butter
• 3 tablespoons salad oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 ounces diced canned chilies
• 8 ounces tomatoes, chopped
• 2 teaspoons dry oregano leaves, crumbled
• 1 cup frozen peas
• 2 -3 cups chicken stock or 2 -3 cups broth
• 1 bunch chopped fresh cilantro
• 1/4 cup freshly grated parmesan cheese or 1/4 cup romano cheese

Recipe

• 1 place noodles in a plastic bag, arranging in one layer. with a rolling pin, break into small pieces, set aside.
• 2 heat butter and oil in a large pot or frying pan (with a lid). when butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes).
• 3 add noodles and stir well continue to cook, stirring constantly, for 2 more minutes.
• 4 add tomatoes, tomato sauce, oregano, peas and 2 cups of broth and bring to a boil.
• 5 reduce heat to low, cover and simmer until liquid is absorbed (about 15 minutes).
• 6 check occasionally to see if you need to add more broth. (think risotto.).
• 7 when the fideo is tender and the liquid is absorbed, add in the cilantro and season with salt and pepper.
• 8 portion into bowls and top with grated cheese, if desired.