StewsEasy

Mexican Dry Noodles in Tomato Sauce

Name: Mexican Dry Noodles in Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 250 g Thin vermicelli noodles; 4 Ripe tomatoes; 1 White onion; 2 cloves Garlic; 400 ml Chicken stock; 3 tbsp Vegetable oil; 1 porción Soured cream for serving; 1 pinch Salt to taste; 1 porción Crumbled fresh cheese

30 min (10 prep + 20 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Toasted noodles cooked in tomato sauce, a homestyle classic.

About this recipe

Fideo seco is a comforting dish where thin noodles are toasted until golden and cooked in a tomato sauce until all the liquid is absorbed, leaving them dry yet juicy. Served with cream, cheese and avocado.

History & Origin

Fideo arrived in Mexico from Spain, where noodle soups were a staple of Castilian cooking. In Mexico, fideo adapted by incorporating tomato sauce and chilli, creating two emblematic preparations: sopa de fideo (soupy) and fideo seco.

Estimated cost

£4.20

Total cost

£1.05

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

Protein

38g

Carbohydrates

10g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Heat the oil in a wide pan and fry the noodles over medium heat, stirring constantly until well browned. Drain excess oil.
2
Blend the tomatoes with onion, garlic and a splash of water until smooth.
3
Add the tomato sauce to the browned noodles. Be careful as it will splatter. Cook for 3 minutes over medium heat.
4
Add the chicken stock and salt. Lower the heat, cover and cook for 10-12 minutes until the noodles absorb all the liquid.
5
Serve the dry noodles topped with soured cream and crumbled fresh cheese.