20 Delicious Fideo Recipes for Every Occasion

Mmm, there’s nothing like the comforting embrace of a warm bowl of fideo to make any day better! Whether you’re in the mood for a quick weeknight dinner, a seasonal twist, or just some good old-fashioned comfort food, we’ve got you covered. Dive into our roundup of 20 delicious fideo recipes that promise to delight your taste buds and inspire your next meal. Let’s get cooking!

Classic Mexican Fideo Soup

Rich in tradition and flavor, Classic Mexican Fideo Soup is a comforting dish that combines the simplicity of pantry staples with the vibrant tastes of Mexico. This beloved recipe transforms humble ingredients into a deeply satisfying meal, perfect for any day of the week.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup fideo noodles (or vermicelli, broken into small pieces)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (undrained)
• 4 cups chicken broth (adjust salt accordingly)
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add fideo noodles to the pot. Stir frequently until golden brown, about 3-4 minutes, to unlock their nutty flavor.
3. Add diced onion and minced garlic to the pot. Cook until the onion is translucent, about 2 minutes, stirring occasionally to prevent burning.
4. Pour in the diced tomatoes with their juice, chicken broth, and ground cumin. Stir to combine all ingredients.
5. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 10 minutes, allowing the flavors to meld and the noodles to soften.
6. Season with salt and pepper to taste. Remember, the broth’s saltiness will concentrate as it simmers, so adjust accordingly.
7. Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for a bright, citrusy finish.

This soup boasts a delightful texture, with tender noodles swimming in a rich, tomato-based broth. The cumin adds a warm depth, while the fresh cilantro and lime offer a refreshing contrast. For an extra touch, top with avocado slices or a dollop of sour cream before serving.

Spicy Tomato Fideo with Ground Beef

Hearty and vibrant, this Spicy Tomato Fideo with Ground Beef is a comforting dish that marries the simplicity of pasta with the rich, bold flavors of a well-seasoned tomato sauce and savory ground beef. Perfect for a weeknight dinner that feels anything but ordinary, it’s a dish that promises to delight the palate with every forkful.

Ingredients

• 8 oz fideo or thin spaghetti, broken into 2-inch pieces
• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (85% lean for best flavor)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (adjust for heat preference)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups beef broth (low sodium preferred)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: For extra flavor, let the beef develop a slight crust before stirring.
3. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes. Stir in the cumin, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
4. Pour in the diced tomatoes with their juices and the beef broth, stirring to combine. Bring the mixture to a simmer.
5. Add the broken fideo pieces to the skillet, ensuring they are submerged in the liquid. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking. Tip: If the pasta absorbs too much liquid too quickly, add a splash of water or broth.
6. After 10 minutes, remove the lid and continue to simmer until the pasta is al dente and the sauce has thickened, about 5 more minutes. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving. Tip: For a creamy twist, stir in a dollop of sour cream or Greek yogurt at the end.

Offering a delightful contrast of textures, the tender pasta and hearty beef are enveloped in a sauce that’s both spicy and slightly sweet from the tomatoes. Serve this dish with a side of warm tortillas or over a bed of rice for an extra satisfying meal.

Garlic Butter Fideo with Shrimp

Delightfully simple yet undeniably sophisticated, this Garlic Butter Fideo with Shrimp combines the comforting textures of pasta with the rich, aromatic flavors of garlic and butter, elevated by the succulent sweetness of shrimp. A dish that promises to transport your dining experience to new heights with every bite.

Ingredients

• 8 oz fideo or thin spaghetti (broken into 2-inch pieces for easier eating)
• 1 lb large shrimp, peeled and deveined (pat dry for better searing)
• 4 tbsp unsalted butter (for a richer flavor, use European-style butter)
• 4 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup chicken broth (low sodium preferred to control saltiness)
• 1/4 cup chopped parsley (for a fresh, colorful garnish)
• Salt to taste (start with 1/4 tsp and adjust)

Instructions

1. In a large skillet, melt 2 tbsp butter over medium heat until foaming subsides, about 1 minute.
2. Add the shrimp in a single layer, seasoning lightly with salt. Cook for 2 minutes per side until just pink and opaque. Remove and set aside.
3. In the same skillet, add remaining butter and garlic, cooking for 30 seconds until fragrant but not browned.
4. Stir in the fideo, toasting for 2 minutes until lightly golden, stirring constantly to prevent burning.
5. Pour in chicken broth and 1 cup water, bringing to a boil. Reduce heat to low, cover, and simmer for 8 minutes, or until pasta is al dente.
6. Return shrimp to the skillet, tossing gently to combine and heat through, about 1 minute.
7. Sprinkle with red pepper flakes and parsley, adjusting seasoning with salt if needed.

Zesty and vibrant, this dish boasts a perfect harmony of textures—from the tender shrimp to the al dente fideo, all enveloped in a garlicky butter sauce. Serve it straight from the skillet for a rustic presentation, or plate it elegantly with a sprinkle of extra parsley for a touch of color.

Creamy Fideo Pasta Bake

On a crisp evening, nothing comforts the soul quite like a dish that marries the heartiness of pasta with the creamy indulgence of a well-crafted bake. Our Creamy Fideo Pasta Bake is a testament to the beauty of simple ingredients transformed into a luxurious meal, perfect for sharing or savoring solo.

Ingredients

• 8 oz fideo pasta (or any thin pasta, broken into 2-inch pieces)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chicken broth (vegetable broth for a vegetarian option)
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese (plus extra for topping)
• Salt and pepper (adjust to taste)
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the fideo pasta and toast, stirring frequently, until golden brown, about 3-4 minutes. Tip: Toasting the pasta enhances its nutty flavor.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 2-3 minutes.
4. Stir in the ground cumin, diced tomatoes with their juices, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until the pasta is al dente. Tip: The pasta will continue to cook in the oven, so aim for slightly firmer than usual.
5. Remove the skillet from the heat and stir in the heavy cream and shredded Monterey Jack cheese until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
6. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle additional shredded cheese on top for a golden crust.
7. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and lightly browned. Tip: For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.
8. Garnish with chopped fresh cilantro before serving.

A harmonious blend of textures awaits in every bite, from the tender pasta enveloped in a velvety sauce to the crisp, cheesy topping. Serve this dish alongside a crisp green salad or as a standalone star at your next dinner gathering.

Fideo with Chorizo and Peppers

Kickstarting a culinary journey that marries simplicity with bold flavors, this dish transforms humble ingredients into a vibrant, comforting meal. Perfect for weeknight dinners or casual gatherings, it’s a testament to the magic of combining pasta with smoky chorizo and sweet peppers.

Ingredients

• 8 oz fideo or thin spaghetti, broken into 2-inch pieces
• 2 tbsp olive oil (or any neutral oil)
• 8 oz chorizo, casing removed and crumbled
• 1 medium onion, finely diced
• 2 bell peppers (any color), thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups chicken broth (low-sodium preferred)
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add crumbled chorizo, cooking until browned and crispy, approximately 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Stir in diced onion and sliced bell peppers, sautéing until softened, about 5 minutes. Tip: Keep the heat medium to avoid burning the vegetables.
4. Add minced garlic, smoked paprika, and ground cumin, cooking until fragrant, about 1 minute.
5. Pour in chicken broth, bringing the mixture to a boil. Tip: Adjust the heat to maintain a gentle boil.
6. Add broken fideo pieces, stirring to submerge. Cook until the pasta is al dente and the liquid is mostly absorbed, about 10 minutes.
7. Season with salt to taste, then remove from heat.
8. Garnish with chopped fresh cilantro before serving.

Hearty and aromatic, this dish boasts a delightful contrast between the tender pasta and the crispy chorizo, with the peppers adding a sweet, smoky depth. Serve it straight from the skillet for a rustic presentation, or pair with a crisp green salad to round out the meal.

One-Pot Fideo and Chicken

Zesty and comforting, this One-Pot Fideo and Chicken melds the simplicity of a weeknight dinner with the depth of flavors that speak to the soul. Perfectly balanced, it’s a dish that promises to deliver both ease and elegance in every bite.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 cup fideo noodles (or any thin pasta, broken into small pieces)
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chicken broth (adjust for desired consistency)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken pieces, seasoning with salt and pepper, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add fideo noodles, stirring frequently until lightly toasted, about 3 minutes.
4. Add garlic and onion, cooking until softened, about 2 minutes, stirring to prevent burning.
5. Stir in diced tomatoes, chicken broth, cumin, and smoked paprika, bringing the mixture to a simmer.
6. Return the chicken to the pot, covering and simmering on low heat for 20 minutes, or until the chicken is cooked through and the noodles are tender.
7. Adjust seasoning with salt and pepper if needed, and garnish with fresh cilantro before serving.

Perfectly tender chicken and noodles soak up the rich, smoky broth, creating a dish that’s both hearty and refined. Serve with a side of warm tortillas or a crisp green salad for a complete meal that delights the senses.

Cheesy Fideo Casserole

This Cheesy Fideo Casserole is a comforting blend of tender pasta, rich tomato sauce, and melted cheese, baked to perfection for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 8 oz fideo noodles (or any thin pasta)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp ground cumin (adjust to taste)
• 1 tsp chili powder
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the fideo noodles and toast, stirring frequently, until golden brown, about 3-4 minutes. Tip: Toasting the noodles adds a nutty flavor to the dish.
3. Add the onion and garlic to the skillet and sauté until the onion is translucent, about 2-3 minutes.
4. Stir in the diced tomatoes, cumin, chili powder, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the noodles are tender and most of the liquid is absorbed. Tip: If the mixture seems too dry, add a little more broth.
5. Transfer the noodle mixture to the prepared baking dish. Sprinkle evenly with the cheddar and Monterey Jack cheeses.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and lightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.

Out of the oven, this casserole boasts a delightful contrast of textures—creamy cheese, tender noodles, and a slightly crispy top. Serve it with a side of fresh avocado slices or a crisp green salad for a complete meal.

Fideo with Black Beans and Corn

Hearty and vibrant, this Fideo with Black Beans and Corn is a delightful twist on a classic, offering a symphony of textures and flavors that dance harmoniously in every bite. Perfect for a cozy weeknight dinner, it’s a dish that promises both comfort and a touch of sophistication.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup fideo noodles
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add fideo noodles to the skillet, stirring frequently, until golden brown, about 3-4 minutes.
3. Stir in the diced onion and minced garlic, cooking until softened, about 2 minutes.
4. Sprinkle ground cumin over the mixture, stirring to coat the noodles and onions evenly.
5. Pour in the vegetable broth, ensuring the noodles are submerged, and bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 10 minutes, or until the noodles are tender.
7. Gently fold in the black beans and corn, heating through for an additional 2-3 minutes.
8. Season with salt to taste, then remove from heat.
9. Garnish with fresh cilantro before serving.

Rich in flavor and texture, this dish boasts tender noodles, creamy black beans, and sweet corn, all enveloped in a warmly spiced broth. Serve it with a side of avocado slices or a dollop of sour cream for an extra layer of indulgence.

Fideo in Chipotle Sauce

Amidst the bustling culinary scene, a dish that stands out for its bold flavors and comforting warmth is the Fideo in Chipotle Sauce, a harmonious blend of tender noodles enveloped in a smoky, slightly spicy sauce that promises to delight the palate.

Ingredients

• 8 oz fideo noodles (or any thin vermicelli noodles)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 tsp ground cumin
• 4 cups chicken broth (vegetable broth for a vegetarian option)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add fideo noodles to the skillet, stirring frequently, until golden brown, about 3-4 minutes. Tip: Keep an eye on the noodles to prevent burning.
3. Add diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 2 minutes.
4. Stir in diced tomatoes, minced chipotle peppers, and ground cumin, cooking for another 2 minutes to meld the flavors.
5. Pour in chicken broth, bringing the mixture to a boil. Tip: The broth should just cover the noodles; adjust if necessary.
6. Reduce heat to low, cover, and simmer until the noodles are tender and the liquid is mostly absorbed, about 10 minutes. Tip: Stir occasionally to prevent sticking.
7. Season with salt to taste and garnish with fresh cilantro before serving.

Just as the dish comes together, the noodles absorb the rich, smoky sauce, offering a perfect balance of texture and flavor. Serve it with a side of warm tortillas or atop a bed of crisp lettuce for a refreshing contrast.

Fideo with Roasted Vegetables

Zesty and vibrant, this Fideo with Roasted Vegetables transforms humble ingredients into a dish that’s as nourishing as it is flavorful. Perfect for a cozy weeknight dinner, it’s a testament to the beauty of simple, well-prepared components coming together in harmony.

Ingredients

• 8 oz fideo noodles (or any thin pasta, broken into small pieces)
• 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots, diced uniformly for even roasting)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp garlic powder
• Salt (to taste)
• 4 cups vegetable broth (homemade or store-bought, for depth of flavor)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the vegetables.
2. Toss the diced vegetables with 2 tbsp olive oil, smoked paprika, garlic powder, and a pinch of salt on a baking sheet until evenly coated.
3. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they’re tender and slightly caramelized.
4. Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the fideo noodles and toast, stirring frequently, until golden brown, about 3-4 minutes.
5. Carefully pour the vegetable broth into the skillet with the toasted fideo, bringing the mixture to a simmer. Reduce the heat to low and cook, uncovered, for 10 minutes, or until the noodles are tender and most of the liquid is absorbed.
6. Gently fold the roasted vegetables into the fideo, allowing the flavors to meld for an additional 2 minutes off the heat.

Rich in texture and bursting with the smoky sweetness of roasted vegetables, this dish is a delightful twist on traditional fideo. Serve it with a sprinkle of fresh herbs or a dollop of sour cream for an extra layer of flavor.

Fideo and Beef Skillet Dinner

Savory and satisfying, this Fideo and Beef Skillet Dinner combines the comforting textures of tender pasta with the rich flavors of seasoned ground beef, all brought together in a single pan for ease and elegance.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (preferably 80/20 for flavor)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup fideo or vermicelli noodles, broken into 2-inch pieces
• 2 cups beef broth (low sodium recommended)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in the onion and garlic, cooking until softened, about 3 minutes. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
4. Add the fideo noodles to the skillet, toasting them lightly with the beef mixture for 2 minutes, stirring frequently.
5. Pour in the beef broth, cumin, and smoked paprika, bringing the mixture to a simmer. Tip: The broth should just cover the noodles; add a splash more if needed.
6. Reduce heat to low, cover, and simmer for 10 minutes, or until the noodles are tender and most of the liquid is absorbed.
7. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

Best enjoyed hot, this dish boasts a delightful contrast between the al dente noodles and the succulent beef, with the smoky undertones of paprika and cumin adding depth. For a vibrant twist, serve alongside a crisp green salad or a dollop of cool sour cream.

Fideo with Avocado and Lime

Amidst the hustle of everyday life, there’s something profoundly comforting about a bowl of Fideo with Avocado and Lime, a dish that marries the simplicity of pasta with the vibrant freshness of avocado and the zesty kick of lime. This recipe is a testament to how a few quality ingredients can transform into a meal that’s both nourishing and exhilarating to the palate.

Ingredients

• 8 oz fideo noodles (or any thin pasta)
• 2 ripe avocados, diced (for creaminess)
• 1 lime, juiced (plus extra wedges for serving)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth (for depth of flavor)
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the fideo noodles to the skillet, stirring frequently, until golden brown, about 3-4 minutes. Tip: Toasting the noodles enhances their nutty flavor.
3. Add the chopped onion and minced garlic to the skillet, sautéing until translucent, about 2 minutes.
4. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 10 minutes, or until the noodles are tender and most of the liquid is absorbed. Tip: Avoid stirring too much to prevent the noodles from breaking.
5. Remove the skillet from the heat and gently fold in the diced avocado and lime juice. Season with salt to taste. Tip: Adding the avocado off the heat preserves its vibrant color and texture.
6. Garnish with fresh cilantro and serve with extra lime wedges on the side.

Just as the dish comes together with minimal effort, its flavors are anything but simple—creamy avocado melds with the tangy lime and savory noodles for a dish that’s as satisfying as it is bright. For an extra touch of elegance, serve it in shallow bowls with a sprinkle of chili flakes for those who enjoy a bit of heat.

Fideo in Creamy Poblano Sauce

Captivating the essence of comfort with a touch of sophistication, this dish weaves tender fideo noodles into a luxuriously creamy poblano sauce, offering a harmonious blend of textures and flavors that elevate the humble pasta to new heights.

Ingredients

• 8 oz fideo noodles (or any thin pasta, broken into small pieces)
• 2 poblano peppers, roasted and peeled (for a smokier flavor, char them slightly)
• 1 cup heavy cream (for a lighter version, substitute with half-and-half)
• 2 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp ground cumin (toasted for enhanced aroma)
• Salt, to taste (start with 1/2 tsp and adjust)
• 1/4 cup crumbled queso fresco (for garnish, optional)
• Fresh cilantro leaves, for garnish (optional)

Instructions

1. In a large skillet over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and ground cumin to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Blend the roasted poblano peppers with heavy cream until smooth. Pour this mixture into the skillet, stirring to combine with the onions and garlic.
4. Bring the sauce to a gentle simmer over low heat. Let it cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
5. Meanwhile, cook the fideo noodles in boiling salted water according to package instructions until al dente, about 8 minutes. Drain well.
6. Add the drained fideo noodles to the skillet with the poblano sauce. Toss gently to coat the noodles evenly with the sauce. Cook for an additional 2 minutes to heat through.
7. Season with salt to taste. If the sauce is too thick, adjust by adding a splash of pasta water or more cream until desired consistency is achieved.
8. Garnish with crumbled queso fresco and fresh cilantro leaves before serving.

Velvety and rich, the creamy poblano sauce clings to each strand of fideo, offering a delightful contrast between the smooth sauce and the slightly chewy noodles. Serve this dish as a standout main course or alongside grilled meats for a meal that promises to impress.

Fideo with Spanish Olives and Almonds

Zesty and vibrant, this Fideo with Spanish Olives and Almonds is a dish that marries the simplicity of traditional pasta with the rich, nuanced flavors of the Mediterranean. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to how a few quality ingredients can transform the humble into the extraordinary.

Ingredients

• 8 oz fideo or thin spaghetti, broken into 2-inch pieces
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 1/2 cup Spanish olives, pitted and halved
• 1/3 cup slivered almonds, toasted
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 2 cups chicken or vegetable broth (adjust salt accordingly)
• Salt, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the broken fideo pieces to the skillet, stirring frequently, until golden brown, about 5 minutes. Tip: Keep the pieces moving to ensure even browning without burning.
3. Stir in the minced garlic and smoked paprika, cooking until fragrant, about 30 seconds.
4. Pour in the broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer until the fideo is tender and the liquid is mostly absorbed, about 10 minutes. Tip: Check halfway through to prevent sticking.
5. Remove from heat and gently fold in the Spanish olives and toasted almonds. Tip: Toasting the almonds beforehand enhances their nutty flavor.
6. Season with salt to taste and garnish with fresh parsley before serving.

Mouthwatering and textured, this dish offers a delightful crunch from the almonds against the soft, savory noodles. Serve it with a side of crusty bread to soak up the flavorful broth, or top with a poached egg for an extra layer of richness.

Fideo and Pork Stew

Nestled in the heart of comfort food, this Fideo and Pork Stew combines the rustic charm of traditional Mexican fideo with the rich, savory depth of slow-cooked pork, creating a dish that’s both nourishing and deeply flavorful.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes (for tender bites)
• 2 cups fideo or vermicelli noodles, broken into 2-inch pieces (toast for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh for best aroma)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add depth)
• 4 cups chicken broth (low-sodium to control saltiness)
• 1 tsp ground cumin (toast before grinding for intensity)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Salt and pepper (adjust to taste)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add pork cubes, seasoning with salt and pepper, and brown on all sides, about 5 minutes total. Remove and set aside.
3. In the same pot, add fideo noodles. Toast, stirring frequently, until golden brown, about 2 minutes. Tip: Watch closely to prevent burning.
4. Add diced onion to the pot. Cook until translucent, about 3 minutes, stirring occasionally.
5. Stir in minced garlic, ground cumin, and smoked paprika. Cook until fragrant, about 30 seconds.
6. Return the browned pork to the pot. Add diced tomatoes and chicken broth, scraping the bottom to release any browned bits.
7. Bring to a boil, then reduce heat to low. Simmer covered for 45 minutes, or until pork is fork-tender. Tip: Stir occasionally to prevent sticking.
8. Adjust seasoning with salt and pepper. Tip: Let it sit for 10 minutes off the heat for flavors to meld.
9. Garnish with fresh cilantro before serving.

This stew boasts a harmonious blend of textures, from the tender pork to the slightly chewy noodles, all enveloped in a rich, aromatic broth. Serve it with a side of warm tortillas or over a bed of rice for a fulfilling meal that comforts the soul.

Fideo with Mushrooms and Spinach

On a crisp evening, nothing comforts quite like a bowl of Fideo with Mushrooms and Spinach, a dish that marries the earthy depth of mushrooms with the fresh vibrancy of spinach, all tangled in delicate strands of pasta. This recipe transforms simple ingredients into a symphony of flavors, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz fideo or thin spaghetti, broken into 2-inch pieces
• 2 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button)
• 2 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (adjust saltiness to taste)
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the broken fideo pieces to the skillet. Toast, stirring frequently, until golden brown, about 3-4 minutes. Tip: Toasting the pasta adds a nutty flavor that elevates the dish.
3. Stir in the sliced mushrooms and minced garlic. Cook until the mushrooms are soft and the garlic is fragrant, about 3 minutes.
4. Pour in the vegetable broth and add smoked paprika. Bring to a boil, then reduce heat to a simmer. Tip: Simmering gently ensures the pasta cooks evenly without becoming mushy.
5. Cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 8-10 minutes.
6. Fold in the chopped spinach and cook just until wilted, about 1 minute. Tip: Adding spinach at the end preserves its color and nutrients.
7. Season with salt and pepper to taste, then remove from heat.

Combining the chewiness of perfectly cooked fideo with the tender mushrooms and vibrant spinach, this dish offers a delightful contrast in textures. Serve it with a sprinkle of grated Parmesan or a drizzle of chili oil for an extra layer of flavor that will make this humble meal unforgettable.

Fideo in Green Tomatillo Sauce

Vibrant and verdant, this Fideo in Green Tomatillo Sauce is a delightful twist on the classic Mexican noodle dish, offering a tangy and slightly spicy flavor profile that’s both refreshing and deeply satisfying.

Ingredients

• 8 oz fideo noodles (or any thin vermicelli noodles)
• 1 lb tomatillos, husked and rinsed (about 10-12 medium)
• 1/2 cup chopped white onion
• 2 garlic cloves, minced
• 1 jalapeño, seeded and chopped (adjust to taste)
• 2 tbsp vegetable oil (or any neutral oil)
• 4 cups chicken broth (low sodium preferred)
• 1/2 cup chopped cilantro, plus more for garnish
• Salt to taste

Instructions

1. Preheat a large skillet over medium heat and add the vegetable oil.
2. Add the fideo noodles to the skillet and toast, stirring frequently, until golden brown, about 3-4 minutes. Tip: Keep an eye on the noodles to prevent burning.
3. Transfer the toasted noodles to a plate and set aside.
4. In the same skillet, add the tomatillos, onion, garlic, and jalapeño. Cook until the tomatillos are soft and the onions are translucent, about 5-6 minutes.
5. Transfer the cooked vegetables to a blender, add the cilantro, and blend until smooth. Tip: For a smoother sauce, strain through a fine-mesh sieve.
6. Return the blended sauce to the skillet and bring to a simmer over medium heat.
7. Add the toasted fideo noodles and chicken broth to the skillet. Stir to combine.
8. Reduce the heat to low, cover, and simmer until the noodles are tender and have absorbed most of the liquid, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
9. Season with salt to taste and serve hot, garnished with additional cilantro.

The noodles should be tender yet firm, enveloped in a vibrant green sauce that’s both tangy and slightly spicy. For an extra touch, serve with a dollop of crema and a side of warm tortillas.

Fideo with Crispy Fried Egg

Revered for its simplicity and depth of flavor, Fideo with Crispy Fried Egg is a dish that marries the comforting textures of pasta with the rich, golden perfection of a fried egg. This recipe elevates the humble ingredients into a meal that’s both rustic and refined, perfect for any time of day.

Ingredients

• 2 cups fideo or thin spaghetti, broken into 2-inch pieces
• 3 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chicken broth (adjust saltiness to taste)
• 1 tsp ground cumin
• Salt and pepper, to taste
• 4 large eggs
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the fideo pieces to the skillet, stirring frequently, until golden brown, about 5 minutes. Tip: Keep the pieces moving to prevent burning.
3. Stir in the onion and garlic, cooking until softened, about 3 minutes.
4. Pour in the diced tomatoes with their juice and chicken broth, then sprinkle in the cumin, salt, and pepper. Bring to a simmer.
5. Reduce heat to low, cover, and let cook until the fideo is tender and the liquid is mostly absorbed, about 10 minutes. Tip: Stir occasionally to prevent sticking.
6. While the fideo cooks, heat a separate non-stick skillet over medium heat. Crack the eggs into the skillet, cooking until the whites are set but the yolks are still runny, about 3 minutes. Tip: For extra crispiness, spoon a bit of hot oil over the whites.
7. Divide the fideo among plates, topping each with a crispy fried egg. Garnish with fresh cilantro.

With its tender noodles enveloped in a savory tomato broth and crowned with a crispy-edged egg, this dish offers a delightful contrast of textures. Serve it with a side of warm tortillas for scooping up every last bite, or enjoy it as is for a satisfying meal that’s as beautiful as it is delicious.

Fideo and Seafood Medley

Radiating with the vibrant flavors of the sea, this Fideo and Seafood Medley combines delicate vermicelli noodles with a luxurious assortment of seafood, creating a dish that’s as visually stunning as it is delicious. Perfect for a special occasion or a weeknight indulgence, it’s a testament to the elegance of simple ingredients transformed through careful cooking.

Ingredients

• 8 oz fideo or vermicelli noodles (break into 2-inch pieces for easier eating)
• 1 lb mixed seafood (shrimp, scallops, and mussels recommended for variety)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/2 tsp smoked paprika (adds a subtle depth)
• 1/4 tsp saffron threads (soak in 2 tbsp warm water to bloom)
• 2 cups seafood stock (homemade or store-bought for convenience)
• Salt to taste (start with 1/4 tsp and adjust)
• Fresh parsley, chopped (for garnish, adds a fresh contrast)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the broken fideo noodles to the skillet, stirring frequently, until golden brown, about 3-4 minutes. Watch closely to prevent burning.
3. Stir in minced garlic and smoked paprika, cooking until fragrant, about 30 seconds. Tip: Lower heat if garlic starts to brown too quickly.
4. Pour in the seafood stock and bloomed saffron with its soaking liquid, bringing the mixture to a gentle boil.
5. Reduce heat to low, cover, and simmer for 5 minutes, allowing the noodles to absorb the flavors.
6. Arrange the mixed seafood on top of the noodles, cover, and cook until the seafood is just done, about 5-7 minutes depending on size. Tip: Shrimp will turn pink and opaque when ready.
7. Season with salt to taste, garnish with fresh parsley, and serve immediately. Tip: Let the dish rest for 2 minutes off the heat before serving to allow flavors to meld.

This Fideo and Seafood Medley boasts a delightful contrast of textures, from the tender noodles to the succulent seafood, all enveloped in a richly flavored broth. For an extra touch of elegance, serve in individual bowls with a drizzle of high-quality olive oil and a sprinkle of saffron threads on top.

Fideo with Caramelized Onions

Whisking together the humble ingredients of fideo and caramelized onions transforms them into a dish that sings with depth and sweetness, a testament to the magic of slow cooking and patience.

Ingredients

• 8 oz fideo noodles (or any thin pasta, broken into 2-inch pieces)
• 2 large yellow onions, thinly sliced (about 3 cups)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 cups chicken broth (low sodium recommended)
• 1 tbsp brown sugar (helps in caramelization)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced onions and sprinkle with salt. Cook, stirring occasionally, until onions are soft and translucent, about 10 minutes.
3. Sprinkle brown sugar over onions and continue to cook, stirring frequently, until onions are deeply caramelized, about 20 minutes. Tip: Lower heat if onions are browning too quickly.
4. Add fideo noodles to the skillet with caramelized onions, stirring to coat noodles in the oil and onion mixture, about 1 minute.
5. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until noodles are tender and liquid is mostly absorbed, about 10 minutes. Tip: Stir occasionally to prevent sticking.
6. Season with black pepper and adjust salt if needed. Tip: For a richer flavor, let the dish sit covered off the heat for 5 minutes before serving.
7. Garnish with chopped parsley before serving.

Aromatic and richly flavored, this fideo with caramelized onions offers a delightful contrast of textures, from the tender noodles to the silky onions. Serve it as a standalone comfort dish or pair with a crisp green salad for a balanced meal.

Summary

Exploring these 20 delicious fideo recipes opens up a world of flavors perfect for any occasion! Whether you’re craving something cozy or festive, there’s a dish here for you. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!