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Sopa de fideo is one of the most traditional soup recipes in my home. I remember as a child my mom would always make this delicious soup when we got home from school. In fact, you’ll find this thin pasta in most Mexican homes. I guess you can say it’s our version of spaghetti, but in a juicy warm tomato based chicken broth. If you go to any Latin market, you’ll find two types of “fideo”, the thinnest being called “Pelo de Angel” or “Angel Hair” and the other vermicelli. Although the noodles in Mexico are similar to Italian spaghettis, fideos are usually broken into smaller pieces, but you can also find it in a spiral bunch.
Today I was craving sopa de fideo but wasn’t in the mood for the traditional chicken soup. I was craving something with a little more kick in it and a different flavor. Being that it is Lent, I got a little creative with dinner and experimented with fideos and shrimp. Typically one would use chicken bouillon, but since I had a coupon for a free Knorr shrimp bouillon from Northgate Market, I substituted all the chicken ingredients with shrimp. And guess what, this spicy pasta dish turned out better than expected. I guess you can say it’s the Mexican version of pasta a la diabla!
Visit your local Northgate Gonzalez Market for additional Lent recipes, special deals & offers!