Wow! What a delicious find! I added some pan sheared spicy shrimp (chili powder, red pepper flakes, and cumin) as a topper and it was a filling meal. The cheese and lime were nice complimentary flavors. I'm excited to try it with other vegetables!
From EatingWell: May/June 2011
Our vegetarian version of fideos, a toasted pasta dish served in both Mexico and Spain, is packed with green beans, corn and tomatoes. Omit the cheese to make it vegan. Serve with a crisp romaine, red onion and avocado salad tossed with red-wine vinaigrette.
7 Reviews for Stovetop Fideos
This turned out surprisingly well. I add squash to it to have more vegetables. It was really pretty easy but you need a large pan to cook it all in. The noodles have a really nice flavor from cooking them in the oil before hand. The lime, cotija cheese and scallions add a PERFECT touch to the meal. I am really pleasantly surprise by this dish. I definitely recommend it!!
My partner and I love this. I used a 14.5 oz can of fire roasted tomatoes instead of 2 fresh tomatoes and Parmesan cheese instead of Asiago. My partner thought I ought to try adding cilantro next time. It's really nice to have a different way to use pasta, and we love the sauteed flavor.
I substituted asperagus for green beans and left out the cheese. This was really great on the first night, but also heated really well for lunch for a few days!
I made this for the first time and was very happy with the results. I didn't have whole wheat pasta, so used regular. I also didn't have enough green beans to make 2 cups, so I added some zucchini and yellow squash (from my garden). It was delicious! I didn't have the mexican cheese on hand, so I used Romano. The scallions and lime juice added at the end really brought the dish together and made it special.