Name: Mexican Fideo Seco with Toasted Vermicelli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 200 g wheat vermicelli; 4 tablespoons cold-pressed sesame oil; 3 medium tomatoes; half onion, roughly chopped; 2 cloves garlic; 1 dried chipotle or ancho chilli; 500 ml vegetable stock, hot; as needed coriander and lime, to serve; to taste salt

Before you cook

Fideo seco means dry noodle, and the whole method points there: toast the pasta hard first so it absorbs exactly the liquid it needs and no more.

Do not walk away during toasting. The strands go from pale to burnt in under a minute once they start colouring.

Method

Blend the tomatoes, onion, garlic and softened dried chilli until smooth.
Warm the oil in a wide pan over medium heat until shimmering.
Add the vermicelli and toast it, stirring constantly, until deep golden brown.
Watch closely near the end, because the colour turns quickly at this stage.
Pour the blended sauce straight onto the hot toasted vermicelli carefully.
Let it sizzle and reduce for two minutes before adding any stock.
Add the hot stock, stir once, and bring back to a steady simmer.
Cover and cook for twelve minutes without stirring, so it stays intact.
Rest off the heat, covered, for five minutes to finish absorbing liquid.
Fluff gently with a fork and serve with coriander and lime.

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