Go Back
+ servings
Chipotle Noodles

Chipotle noodles

[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]
You may be thinking that you have mistakenly gone to an Asian cuisine website but these Chipotle Noodles say Mexico loud and clear. If anything, they are a fusion of Italian and Mexican cuisine. This is a vegetarian recipe but can be simply converted to vegan - read notes below.
Print Recipe
Servings4 people


  • 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.
    Chipotle Noodles


  • 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. 
Buen provecho!