Noodles “Cocoy”
I have two beautiful grandchildren who love soups and broths. That’s why I’m always inventing new recipes to please them; I love when they tell me that I cook with heart. Noodle soup is one of their favorites. I share with you a different version of noodles in a simple and delicious recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 bag pasta , for noodle soup#1 La Moderna ®
  • 2 tomatoes, large and red
  • 1/4 white onions
  • 1 clove garlic
  • 3 ancho chiles
  • salt
  • 1 1/2 liters chicken broth , or water
  • 1 cube chicken consommé, granulated (in case you use water)
  • cream
  • avocados
Preparation
15 mins
15 mins
Low
  • It is important before you start cooking to have all your ingredients and utensils clean and at hand.
  • Clean the wide chiles, removing the stems and seeds, and open them in half.
  • Quickly pass two of the chiles through oil and set aside.
  • Fry the third chili a little longer until it becomes crispy.
  • In the same skillet where the chiles were fried, add a little water and heat, soaking the chiles that were passed through oil until softened.
  • Fry the noodles until they take on a golden color, remove from the pot and set aside.
  • Blend tomatoes, onion, garlic, soaked chiles, and salt to taste, with a splash of water.
  • In the pot where the noodles were fried, strain the blended sauce, fry a little, and add the broth or, alternatively, water with the bouillon cube.
  • Once boiling, add the fried noodles and adjust the seasoning.
  • Turn off the heat as soon as the noodles start to soften.
  • Before serving, the reserved chili, golden and crispy, should be cut into thin strips.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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