(20 pack) La Moderna Vermicelli Pasta, 7 oz

Fideo, oh yeah! The tastiest way to clean your fridge if leftovers. A bag of these noodles, some chicken and tomato bullion, some salsa or something. Now chop up those leftovers and throw them in. Easy, quick, and one pot only, all you need is some oil, a package of fideo, chicken and tomato bouillon., chicken or vegetable stock, and a touch of salt. That's it! Friends and family alike will be so pleased by its simplicity yet depth of flavor. The trick that puts the soup over the top is toasting the noodles before incorporating the rest of the ingredients. The resulting, delightfully crunchy texture of the fideo really makes an impression on whomever you serve this dish to. Of course, a recipe with a short ingredient list is just calling for any kind of add-ins you may like (even if it takes away from its authenticity). Just keep in mind that homemade stock will always result in a better-tasting meal, but store-bought definitely works in a pinch. You could shred some cooked chicken or turkey for a heartier meal. Stir in a bunch of spinach or kale for more texture and a bright pop of color. This is one of those kinds of recipes that can be adjusted to however you're feeling and whatever you have on hand. Directions Step 1 In a medium pot over medium heat, warm the oil. Cook the fideos, stirring often, until lightly toasted and golden; some may turn brown. Step 2 Remove the from heat and add the bouillon and leftovers, frozen veggies, whatever. Step 3 Add the stock and heat over medium heat. Cook, stirring, for 7 to 10 minutes, until the pasta is al dente. It will be soupy 🍲 to begin with, but the noodles will absorb all the liquid and become thicker.