4 Serves
104 Mins
Using a chefs knife, finely dice the onion and mince the garlic.
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ItalianVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
33 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
305 mg / 4,700 mgSodium
1537 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Heat the vegetable oil in a large skillet over medium heat. Add the fideo noodles and toast, stirring constantly, until they turn a deep golden brown.
Add the diced onion and minced garlic to the skillet, sautéing until fragrant and softened.
Pour in the tomato sauce and chicken broth. Season with salt and black pepper. Bring to a gentle simmer.
Reduce heat to low, cover, and cook until the noodles have absorbed all the liquid and are tender.
20
g93
g9
g
American