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Great recipe! I live in South Texas and we love our fideo. We spice ours up a little more but overall no real difference. We eat fideo usually once a week as a side dish.
My family loves this and I make it almost every week. We add in a can of Rotelle and sautéed chicken and top it with shredded cheese. Yum!
Just wanted to say thank you for the recipe! We enjoy trying many of your recipes and like most (all?) of them, but this one has altered our food landscape. We eat it basically every week. And by that I mean that my husband gets a serving, my daughter gets a small serving, and between lunch/dinner and breakfast I eat the rest. :D
I’m so glad you like it Emily! It’s been such a standby in our family for years, so happy to share it with yours.
Made this delicious and super easy recipe tonight. I halved it and came out perfect. I added some browned ground turkey, garlic, fennel seeds and oregano during the last 2 minutes. Thank you Elise.
In our family, this is known simply as “fideo.” We brown the vermicelli in a large kettle and then pour in a whole big bottle of tomato juice. While that’s coming to a boil and then turned down to cook, we brown chopped onion and a pound of ground meat (seasoned with salt, pepper, garlic, cumin, oregano, chile powder). When the noodles are soft and there’s still a little liquid, mix in the meat/onion mix. Delicious comfort food!
Am I understanding this recipe: Using Angel hair pasta, cut in half strips and twirl to make nests?
Angel hair nests are strands of angel hair pasta that are formed into nest shapes and dried that way, then sold as “angel hair nests”. You can also make the recipe with straight angel hair pasta. I recommend breaking the pasta into 3 inch long pieces or so, and browning them the way the instructions call for browning the nests. The nests are easier to work with for this recipe, but the broken pasta works too.
I don’t know if anybody had suggested it (I’m lazy and won’t read all the comments), but you guys should use beef stock. My mom does it that way and it gives it such a different flavour. I live both versions, I couldn’t pick one of you asked me. Just try out, even with a piece or two of shredded beef. You’ll thank me.
OMG….this is so simple and delicious, I served it with hot Italian sausages, a simple green salad and bread.
Ive been trying your recipes for about a year now….nothing has disappointed or failed. My get together’s are always a hit….I can’t thank you enough.
So glad you liked it Gil!
So, I can buy these pasta nests at the store??? Never seen them.
Hi Missy, depends on the store. Ask your grocer if you can’t find it. Sometimes they are easy to find, sometimes not. You can also make this using straight angel hair pasta. If you use straight pasta, you will want to break it up into 3 to 4 inch long pieces. I find the nests easier to work with for this recipe.
Made this last night with sun-dried tomatoes and basil in my olive oil……….yummy! Thanks!
You are AMAZING….
I announced: “I found this lovely recipe, just wait and see!”In our Middle European homeland this type of pasta (called ‘soup nodles’ and often homemade) is used exclusively in broths; and “dry soup” is a name for a totally different dish … so no wonder my husband looked slightly suspicious when noodles were frying, but held his tongue and grilled some pork chops (I decided to do the recipe as a side dish).The final verdict was, unanimously: we should do this again. And we will.
I’m so glad you liked it Tania! It’s one of my personal favorites.
Ah, this is something I know from Catalunya, but there it’s made with fish soup in lieu of chicken broth, and topped with some grilled prawns and – sounds disgusting, but is in fact very yummy – aioli sauce… I’ve always loved it.
Hi! First time visiting your blog, but I will be back!
This dish sounds delightful and I will definitely try it soon. It is winter where I am at (Uruguay, South America) and this sounds like a perfect Sunday dish.
Fideo, in Spanish – in Uruguay at least- means any type of packaged dry pasta. So vermicelli could be fideos if bought packaged and dried, or “pasta” if bought fresh and soft. Other types of fideos: macaroni, rigatoni, spaghetti, penne, etc.
Cheers to all! :-)
Thank you Maria!
I just purchased a case of 1 pound each of the ”Coil Vermicelli Fideo”…….this is the product I was introduced to originally by a gal who prepared this with rice (browing both together before adding any liquid) and she said it is a Lebanese way (?). I’ve loved it ever since and make it frequently.
I purchased the case of this so I can make lots of Vermicelli recipes, love the site.
I’m not a big pasta fan, but I love this dish! Yummy!
I tried this recipe exactly as written (several times) but I could never get it to work to my satisfaction. It was easy to get the nests too brown. Then once they were in the liquid stage, I never managed to get the tops of the nests to be properly cooked – they always stuck out of the liquid too much. I don’t know if my pam was too big or I just needed a lot more liquid. However, I did like the taste of the bits that were done. So I started making the recipe using little 7oz bags of broken vermicelli that I can get at my local market. Since I started doing this, it has made a steady rotation in my house.
I just made this last night. Delicious! For some reason, I needed a lot more broth. I had defrosted 2 1/2 cups of homemade for this recipe, but ended up having to open my emergency boxed broth to add, as it was drying up fast. My pan was covered and my flame was low, so I don’t know why. The noodles were also cooked in just about 20 minutes. In any case, this is a great quick and easy recipe and I’ll definitely make it again. Love the toasty flavor of the fried noodles. I can see throwing some vegetables in too, so I think this would be a good one for using up veggies from the fridge. A definite keeper, thank you!
I started making this a few months back and my family LOVES it — we never have any leftovers! Very yummy.
I am from Guadalajara, Mexico. I love your recipe. My mom used to make “sopa de fideo” very often and I love it!
In Mexico we have “dry” soup like rice, fideos or tortilla soup or “wet” soup like tortilla or fideos soup made with more broth. I guess this is just a cultural thing.