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Emilia

Emilia Molinari

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Recipe of Dry Noodle Soup
Recipe

Dry Noodle Soup

30 mins
Low
21
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The dry noodle soup is a dish that is very popular in Mexico and presented in this way it looks very elegant.
Learn more about Emilia Molinari

Ingredients

6 portions
  • 150 grams medium size noodles
  • 3 tablespoons oil
  • 1 cup tomtato, ground and cast
  • 1 clove garlic
  • 150 grams panela cheese
  • 1/4 cups onion, milled
  • 1 can chipotle peppers in adobo sauce
  • 1 avocado
  • 3 cups chicken soup

Preparation

Put the oil in a saucepan and brown the noodle, moving so it does not burn. When golden brown add the tomato, onion and garlic; let it fry a few minutes and add the broth.
Season with salt and boil over high heat until the pasta is cooked and the broth has evaporated. It must be very thick and dry. We cut the cheese into thin slices. The avocado is crushed with a fork and we put salt, reserve. The chipotles are liquefied to make a thick sauce.
To serve, place a 7 or 8 cm diameter ring in the middle of the plate and fill it with the noodles by pressing a little. We put around a little avocado, some slices of cheese and a few drops of chipotle. Carefully remove the ring up so it does not lose shape and repeat the same for each plate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
JANETH HERNANDEZ
31/08/2019 14:46:18
Deliciosa receta

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