Cafe Rio Fideo Copycat

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Step 1

• Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the diced carrots and cook for 3 to 4 minutes. Add the yellow onion, green onion, and minced garlic, and cook until tender and fragrant. Remove the vegetables and set them aside on a plate.

Step 2

• Brown the noodles: Pour the remaining 1 tablespoon of olive oil into the same skillet over medium heat. Add the broken angel hair pasta and stir constantly until the noodles turn a light golden brown.

Step 3

• Simmer the mixture: Add the cooked vegetables back into the skillet with the toasted noodles. Stir in the cilantro, fire-roasted tomatoes, 3 cups of the chicken broth, lime juice, cumin, coriander, black pepper, cayenne pepper, and chicken bouillon.

Step 4

• Cook until soft: Bring the liquid to a boil, then cover the skillet and reduce the heat to a rapid simmer. Cook until the noodles are soft and have absorbed most of the broth (about 5 to 8 minutes).

Step 5

• Rest and serve: Remove the skillet from the heat and stir in the remaining 1 cup of chicken broth. Let the pasta rest covered for 5 minutes before serving. Garnish with cheese, sour cream, pico de gallo, and tortilla strips as desired.