Skillet Mexican Pasta

Fideo seco is a Mexican pasta dish that may just become your new go-to weeknight dinner.

Fideo Seco, Skillet Mexican Pasta With Avocado and Queso Fresco
Photo: Jennifer Causey
Hands On Time:
30 mins
Total Time:
35 mins
Yield:
4 serves

This simple one-pot pasta recipe is reminiscent of risotto due to the technique of toasting the thin noodles first with onions in a skillet. In Mexico, it's known as fideo seco. Ours is the most simple version of that.

After the noodles get some nice color, they'll braise in a tomato-enriched adobo sauce until jammy and creamy, not saucy. This method goes way beyond a standard pot of spaghetti with sauce—instead, infusing each noodle with the slightly smoky flavors of canned adobo sauce. The flavors are so mild and comforting it's a hit for kids, too.

Sour cream and avocado cut through the richness, and fresh cilantro brightens the whole dish. Stir it often to allow for even cooking of the noodles and prevent scorching at the bottom. Shop for Manischewitz fine egg noodles or fideo noodles.

Ingredients

  • 3 tablespoons olive oil

  • 1 small yellow onion, finely chopped

  • 1 teaspoon kosher salt, divided

  • 12 ounces fine egg noodles

  • 2 cloves garlic, finely chopped

  • 1 28-oz. can crushed tomatoes

  • 2 tablespoons canned adobo sauce (or to taste)

  • 1 dried bay leaf

  • 1 ¼ cups chicken or vegetable stock, divided

  • ½ cup sour cream

  • 3 ounces queso fresco, crumbled (about ¾ cup)

  • Sliced avocado, for serving

  • Fresh cilantro leaves and tender stems, for serving

Directions

  1. Heat oil in a large skillet over medium. Add onion and ¼ teaspoon salt; cook, stirring often, until softened, about 4 minutes. Add noodles and cook, tossing with tongs and shaking skillet occasionally to redistribute into an even layer, until noodles are toasted and golden in spots, 4 to 5 minutes. Add garlic and cook, tossing with tongs, until fragrant, about 1 minute.

  2. Stir in tomatoes, adobo sauce, bay leaf, 1 cup stock, and remaining ¾ teaspoon salt; bring to a simmer over medium. Reduce heat to low and cook, stirring often and redistributing into an even layer, until noodles are tender, about 12 minutes. Stir in remaining ¼ cup stock, scraping up browned bits from bottom of skillet with a wooden spoon. Remove from heat. Cover and let stand for about 5 minutes. Remove and discard bay leaf.

  3. Mix sour cream and 2 tablespoons water in a bowl. Stir noodle mixture in skillet. Top with sour cream, cheese, avocado, and cilantro.

Chef's Notes

Stir this one-pot pasta often for even cooking and less sticking.

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