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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vermicelli	8	ounces	coiled	811.9295	171.9113	24.1311	2.9937
butter	2	tablespoons		171.0	7.857	5.343	14.4
salad oil	3	tablespoons		371.28	0.0	0.0	42.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chilies	4	ounces	diced canned	30.6175	7.5636	0.0	0.0
tomato	8	ounces	chopped	40.8233	8.8224	1.9958	0.4536
oregano leaf	2	teaspoons	crumbled	-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
broth	2 -3	cups		0.0	0.0	0.0	0.0
cilantro	1	bunch	chopped	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.