4 Serves
45 Mins
6 g
30 g
9 g
Heat the vegetable oil in a large pot over medium heat.
Ingredients, vitamins, and health benefits
Vegetable Oil
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SpanishVitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
326 mg / 4,700 mgSodium
1976 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Add the fideo noodles to the pot and toast them, stirring frequently, until they turn a deep golden brown color.
Stir in the minced onion and garlic, cooking until softened and fragrant.
Pour in the tomato sauce and chicken broth, then season the soup with salt and black pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat and simmer until the noodles are tender.
Fideo noodles
Onion
Garlic
Salt
Black Pepper
Tomato Sauce
Chicken Broth
Vitamin A
24 µg / 900 µgVitamin C
12 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
326 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
59
g15
g12
g
JapaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g