Recipe by Mindy
"This is a delicious Mexican variation of fideo, Mexican spaghetti."
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dried minced onion, divided
garlic powder, divided
salt and ground black pepper to taste
1 (16 ounce) package
hot water, or as needed
1 (8 ounce) can
thin strips of green bell pepper
I'm not sure what to compare this with because I've never had Fideo before. I wasn't sure what Fideo noodles were but what I could find on the internet said that it was spaghetti, so that is what I used. I followed the recipe, but I had to add about 4 cups of water to get the noodles completely cooked. It was kind of strong on the onion and garlic flavor for me. I think I would cut the onion and garlic powder in half if I make this again.
This turned out pretty good and far better than I expected honestly. I used ground venison in place of beef but that was the only change I made. I am a little confused by the "mexican spaghetti". Fideo as I know it is soup which is what I originally had when I turned the stove off but the noodles absorbed so much of the liquid within a few minutes that "mexican spaghetti" is what ended up on the dinner table. Regardless, the flavor was good. You'll just need to add more liquid (I chose spicy V-8) if you want the more soup consistency.
Fideo is vermicelli pasta. A much thinner spaghetti pasta. Cooks faster than spaghetti. The recipe calls for 2 measurements of minice onion when there should be only 1.. I prefer to use fresh chopped onion . I cook it at the same time I brown my meat. (ground beef or whole steak diced in bite sized cubes) I don't measure just toss in a handful. When the meat is cooked I add the box of vermiceli and cook the noodles stirring until brown. Cover with water. Add tomato, spices , salt and pepper to taste and cook on low until pasta is tender. about 10 minutes. I don not use green bell pepper in my recipe. On occasions I add a small potato cut in small cubes and add it to the fideo when I add the water. Cook until fideo and diced potato are done. Do not over cook fideo.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 155
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