Sopa De Fideo (Mexican Noodle Soup)

Ingredients

• 100 g vermicelli or angel hair pasta (broken into 2 cm pieces)
• 2 tbsp olive oil (divided)
• 3 cloves garlic (minced)
• 1 medium onion (finely diced)
• 1 cup bell pepper or carrot or zucchini (cut into 1 cm cubes)
• 1/2 tsp ground cumin
• 1/2 tsp sweet paprika
• 2 cups tomatoes (diced) or 1 can diced tomatoes
• 1 tbsp tomato paste
• 5 cups vegetable or chicken stock
• 1/2 tsp salt (to taste)

Instructions

1. 1

   --- Steps ---

2. 2

   Heat a large pot on medium & add 1 tbsp oil.

3. 3

   When oil is hot, add noodles (or pasta), toss to coat & cook for 5 mins or until they turn golden brown, remove from pot.

4. 4

   While noodles are browning, blend tomatoes until smooth.

5. 5

   Into the same pot used earlier, add remaining olive oil & garlic, cook till fragrant.

6. 6

   Add onion, cook till translucent then add cumin & paprika, followed by the cup of vegetables.

7. 7

   Cook for 2 mins then add both types of tomatoes, noodles, stock & salt.

8. 8

   Bring to a boil, lower heat & simmer for 15 mins until vegetables are tender & noodles are cooked.

9. 9

   Taste to adjust seasoning, ladle soup into serving bowls, garnish with chopped cilantro or parsley & serve with wedges of lime (optional)

10. 10

    --- Steps To Make Elote ---

11. 11

    Place corns into a pot of water, bring to a boil & cook for 15-20 mins.

12. 12

    While corn is being parboiled, combine mayo, lime juice, chilli powder & salt in a small bowl.

13. 13

    In a separate bowl, combine cheese & chopped herb.

14. 14

    Remove corn from water, grill on an open flame till they start to char.

15. 15

    Brush with mayo mixture, sprinkle with cheese mixture & serve immediately.