Here’s the thing! Today I was so busy that first I didn’t have time to cook a long and time consuming dish and second my fridge looked like the Vizcaino desert in Baja, so I decided not to complicate my existence and cook something easy but nice and healthy and when I find myself in those type of situations I always recurred to one of my mum’s recipes that I have very close to my heart.
Well it is not really my mum’s recipe, I think all the mums in Mexico know this recipe, I guess because is easy to do, tasty, healthy and children love it. Anyway, my mum used and still make it for us and she is the queen of sopa de fideos or at least that is what she says.
What I like about this dish is that is very flexible! Mmm! I wonder if somebody have used such a word to describe a recipe, maybe I’m the first person, but what I mean is that you can add as many vegetables as you want. In Mexico, for example, is very popular to have this soup with chopped courgettes, carrots, potatoes and shredded chicken, so it is up to you; be creative and make it your own by adding other ingredients, then you can show off to your friends and family your chef skills and say that you make a sopa de fideos Mexican style with your own touch! Sounds good, right!
Anyway, for this recipe I used the left over tomato salsa I made yesterday, the recipe is on my blog, and some other bits and bobs I found in my poor deserted fridge.
If you decided to give it a try, I really hope you like it and start to cook it for your children and maybe when they grow up they might, like me, think about this recipe as a happy childhood memory and then they will always have a happy Mexican food memory that will pass through generations just like my grandma, my mum, me and my daughter.
Prep 10 min
Cook 20 min approx
- 5 vermicelli nests crumbles into tiny pieces
- Half an onion finely chopped
- 1 small clove garlic peeled
- 1 organic chicken stock cube
- 1 pint of tomato salsa (see recipe on blog)
- Boiled Water
- 2 tbsp organic rapeseed oil
- 1 cup frozen sweetcorn
- Thin avocado slices
- Chopped coriander
- Feta or queso fresco
- Lime (optional)
- Sour cream (optional)
Put the oil to medium heat in a casserole dish, add the onions and sauté for 3 min then add the vermicelli nests and fried until the pasta is slightly brown.
Then add the tomato salsa, water and the organic chicken stock cube and let it cool for 10 min, stir occasionally then add the frozen sweetcorn and cook for 5 more min, be careful not to let the liquid to be soak by the pasta, if that happens just add more water.
Taste for salt and if it needs more add at this time. Turn the heating off when the pasta is cook.
- If you think it lacks of flavour you can add a little tomato paste.