Fry the noodles in 3 tablespoons of oil. Let them brown over low heat, stirring constantly to prevent burning. Place on a plate with paper towels to remove excess oil.
Boil the tomatoes in boiling water. Once cooked, cut them into cubes.
Chop the onion and garlic into squares. Sauté them in a pan with olive oil. Add the tomato cubes and two whole Clemente Jacques ® Chipotle Peppers, as well as a tablespoon of chipotle adobo.
Blend everything with ¾ cup of chicken broth or water.
Strain the mixture and sauté in a pan. Incorporate the tomato purée, season with salt and pepper to taste.
Add the dry noodles to the tomato broth, do not stir too much to avoid breaking them, just make sure they are covered. Cook covered for 5 minutes or until the broth has been absorbed and the noodles are cooked. If necessary, add a little more water or broth.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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