5 min

20 min

Directions

Ingredients

Step 1

To a large pan, add the oil, bring to a medium heat, once hot, add the noodles and toast until darker in color, about 5 minutes.

Step 2

Add 1-2 diced small potatoes, sauté for another 2-3 minutes.

Step 3

To make the sauce, add the tomatoes, onion, jalapeño, garlic, chicken bouillon and some water. Blend until smooth.

Step 4

Add the pureed sauce to the pan with the noodles. Add an extra 4-5 cups of water and 1 can of El Path Hot Tomato Sauce. Let the soup cook at a simmer for 10-15 minutes, or until both the potatoes and noodles are cooked.

Step 5

Towards the last 5 minutes of cooking, add in half the bunch of cilantro.

Step 6

Serve up the fideo with fresh lime juice and some warmed up tortillas.