Sopa Seca de Fideo is a very popular Mexican noodle dish that is easy to make. It is also very kid-friendly!
When I lived in Mexico City, I made this recipe for Sopa Seca de Fideo all the time.
Sopa Seca de Fideo is a very common dish in central Mexico—especially in Mexico City.
I’ve shared my recipe for Sopa de Fideo before which is similar to this recipe.
Sopa de Fideo is a tomato noodle soup. This sopa seca recipe is more of a dry pasta dish.
Sopa Seca translates to dry soup.
The key to any fideo recipe is to toast the noodles before adding the tomato puree.
what noodle do you need to make fideo
In Mexico, you’ll find a thin, small pasta called fideo.
When I was living in Mexico City, at the supermarket, you could find different sizes of fideo noodles. Some were extremely thin while others were a little thicker.
In the US, you can usually find vermicelli noodles if you can’t find fideo noodles.
My local grocery store sells Barilla fideo pasta in 1 pound boxes as well.
If you aren’t able to find any of those noodles, you can use thin spaghetti. You just want to cut it into 1″ pieces.
Is fideo kid-friendly?
Yes! Sopa Seca de Fideo is vey kid-friendly. Kids will love this pasta dish with tomato sauce.
how to serve sopa seca de fideo
I really like serving the fideo with diced avocado, cilantro and my favorite dairy-free cashew crema.
Can fideo be made ahead of time?
You can make this recipe for fideo ahead of time. As the fideo sits, it will thicken up. Store the pasta in an air-tight container in the fridge. Just leave off any toppings.
The noodles will absorb the liquid as it sits.
To reheat the fideo, add the pasta to a pot on the stove and add just enough water or vegetable broth to loosen up the fideo.
I hope that you enjoy this family favorite vegan fideo recipe!
- 4 Roma Tomatoes, quartered
- 1/4 White Onion, chopped
- 2 Garlic Cloves, peeled
- 1 1/2 Cups Water or Vegetable Broth
- 2 Tablespoons Avocado Oil
- 1- 7 ounce package Fideo Noodles
- 1 Tsp Dried Oregano
- Salt to taste
- Cashew Crema
- Diced Avocado
- Chopped Cilantro
- In a blender, add the tomatoes, onion, garlic, water or broth, and salt to taste. Blend until smooth. Set aside.
- In a large pot or dutch oven, heat the avocado oil over medium heat. Once heated, add the fideo and toast until golden brown; stirring often. The noodles can burn easily.
- Carefully pour the tomato mixture and stir. Add the oregano and bring to a boil. Once boiling, lower the heat to low and cook for 12-15 minutes, or until the noodles are tender and most of the tomato liquid has been absorb.
- Top the fideo with the crema, avocado and cilantro.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 6mgSodium: 365mgCarbohydrates: 24gFiber: 5gSugar: 3gProtein: 5g
The nutrition information is just an estimate.