No, this is not an Asian dish! The name of this dish in Mexico is ‘Fideos secos al Chipotle’ and the word ‘fideo’ translates into noodles. This is really a thick spaghetti pasta as we know it around the world. So really, this is more of an Italian and Mexican fusion.
My grandma used to use this dish for me and my sisters when we came to visit her.
Whilst this is a vegetarian recipe, it can very easily be made vegan by changing the cheese and cream – see notes at the end of the recipe.
- 2 tomatoes
- ½ brown onion replace with white or red
- 1 garlic clove
- 1 ½ cups veggie stock
- 1 tbsp chili chipotle in adobo equivalent to a whole chili with adobo
- 200 grams thick noodles or spaghetti
- 1 tbsp vegetable oil
- salt and pepper to taste
- 1 avocado diced
- 100 gr crumbly feta cheese or queso fresco
- 100 ml of thickened cream or Mexican crema
- 5 coriander stems with leaves finely chopped
- 1 lime in wedges
- Blend the tomatoes, veggie stock, garlic, chipotle and onion.
- On a frying pan, bring up to medium temperature and once its hot add the oil and noodles until these are lightly toasted.
- Then add the content of the blender and mix well. Bring to boil and then reduce heat to low.
- Cook for another 10 minutes or until the noodles are cooked and the water has evaporated. Make sure you don’t cover the frying pan for water to evaporate.
- Plate the noodles and garnish with avocado, cheese, cream, coriander and lime.
- I personally like this recipe with spaghetti pasta.
- Try adding slices of fresh banana on top, takes me back to my grandma's house.
- For a delicious vegan option, simply replace the feta cheese with a crumbly vegan white cheese and the cream for vegan sour cream or vegan cream cheese.