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Serves
6 appetizer servings
Author Notes
Luscious mounds of toasty golden noodles infused and topped with the incomparable flavours of Mexico.
—TheLastWonton
Ingredients
- For the Noodles
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1/2 cup
Walla Walla, Vidalia, Maui or other sweet onion, roughly chopped
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7
red-ripe plum tomatoes, halved
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2
plump garlic cloves
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1 teaspoon
sea or Kosher salt
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1 teaspoon
freshly ground black pepper
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3 tablespoons
fresh cilantro, roughly chopped
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1 tablespoon
vegetable oil
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3/4 pound
thin egg noodles, angel hair nests or fideos
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2-3 cups
homemade or good quality chicken broth
- For Topping
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Avocado chunks tossed with fresh lime
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Crumbles of queso fresco, extra old cheddar, Feta or Monterey Jack
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Fresh lime wedges, chopped onion, sour cream, chopped cilantro, tortilla chips
Directions
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Put onion, tomatoes, garlic, salt, pepper and cilantro into blender container. Buzz, buzz, for a few seconds until completely liquified. Set aside.
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Melt butter and oil together in a deep skillet over medium-high heat. Add noodles, saute while gently tossing with spatula and large spoon, or tongs. Continue carefully tossing and moving the noodles until they are toasty, golden brown, about 5 minutes.
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Add blender-buzzed tomato mixture and fold gently to distribute. Top off with just enough chicken broth to cover noodles. Reduce heat, so mixture just simmers. Cover and cook about 8-10 minutes until most of the liquid is absorbed and noodles are perfectly al dente.
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Scoop appetizer size servings into bowls or small plates and top with avocado chunks, cheese and cilantro or your favorite topping combinations. Fantastico with a side of cerveza or margaritas and, of course, some rousing mariachi music. Salud!
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