Authentic Fideo Mexican Pasta Recipe
I’m about to share grandma’s old authentic Fideo Mexican Pasta recipe with you! You are in for a treat! This recipe is amazing. Every time I make it, I have people tell me they have never tasted this flavor anywhere and it should be in a restaurant. I laugh because it noodles only cost between 25¢ and 33¢ a bag. It’s one of the most frugal recipes I know and love.
Fideo is pronounced fi-de-0. It’s a Spanish word for noodles. Head over to this Spanish translation page and click on the audio symbol next to the word Fideo to hear it for yourself.
You can make Fideo as your whole meal or you can make it as a side dish. We love adding seasoned ground beef or left over chicken to this recipe for some one pot meal ideas.
Fideo Mexican Pasta Tips and Techniques
There are a few secrets to this dish. First, always use fresh ingredients. Use fresh tomatoes, fresh onions and fresh garlic. It won’t taste the same if you use the canned stuff. Fresh is always better in my opinion. Next, the technique that makes this recipe special is the fact that you actually fry the raw noodles before you add the water. You will fry the noodles (Fideo) in a little bit of oil that covers all the noodles evenly. You have to be careful though because they can change colors to being done to almost burnt in just a minute or two. It can be tricky. Don’t let it sit there on the stove. You will have to constantly stir it. I promise it’s worth it though. The last trick to this recipe is the seasoning I use. I use the Knorr’s Caldo de Tomate or the Knorr Caldo de Pollo. This is the tomato bouillon or chicken bouillon seasonings. You can use any seasonings you want but I swear, these are the best.
Authentic Fideo Mexican Pasta Recipe and ingredients:
- 4 Tablespoons of Olive Oil or more if needed Enough to fully coat the noodles (I always find a great deal on Amazon)
- 2 small bags of Vermicelli Fideo noodles (there are two kinds: Large or Small Noodles. I prefer the small noodles.
- 3 to matoes - diced or 1 large can of diced tomatoes drained I find the fresh ingredients always tastes better
- 1 small onion or more if you like onion
- 1 small garlic clove minced
- 2 to 3 tablespoons of seasoning season to taste (I prefer to use Knorr’s Caldo de Tomate which is Tomato bouillon with chicken flavor. I think this is the secret ingredient that makes the noodles taste the best! I’ve also used the Knorr Caldo de Pollo too!)
- 2 to 4 cups of water
- 2 cups Chicken or hamburger meat already fully cooked optional – I only add meat when I have leftovers
- In a large frying pan on medium heat, add 4 tablespoons of Olive Oil and the Vermicella (Fideo) noodles. Make sure you have enough oil to cover all the noodles.
- Once you’ve mixed the noodles in the oil, add the onion.
- Fry the noodles (without water) until the noodles turn a golden brown as you continue to stir them. Be careful not to let them sit there because they will burn easily.
- Keep your water close by because when you see the noodles hit the golden brown stage you will immediately add the water to stop the noodles from frying. You may need to continue to add water as it cooks. The amount of water you add will depend on the consistency you are going for. If you like your Fideo more Soup like, then add more water.
- After adding the water, add the tomatoes and garlic (and Chicken or other meat your prefer)
- Let simmer until all the water is almost fully evaporated. Taste the noodles and if they still have a small crunch to them, add another cup of water. Repeat this process until the noodles are soft.
- Voila! You’re done! Serve warm and enjoy!