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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 my heart. The noodle soup is one of their favorites. I share a different version of noodles in a simple and delicious recipe.
1 Cube chicken soup, granulated (in case of using water)
cream
avocados
Preparation
It is important before you start cooking, to have all your ingredients and your utensils clean and at hand.
To clean the wide chiles, without tail or nuggets, to open them in the middle.
Two of the chiles, pass them quickly through oil and reserve.
The third chili, fry it a little more to be crispy.
In the same pan where the chiles were fried, add a little water and put on the fire, soak the chiles with oil until softening.
Fry the noodles until golden brown, remove from the pan and set aside.
Blend tomato, onion, garlic, soaked chilies and salt to taste, with a splash of water.
In the casserole where the noodle was fried, strain the sauce that was liquefied, fry a little and add the broth or failing that the water with the consommé cube.
When boiling add the fried noodle and rectify seasoning.
Turn off as soon as the noodle begins to soften.
Before serving, the chili that you reserved, golden and crispy, cut it into thin strips.
PRESENTATION
Serve your plate accompanied by squares of avocado, a teaspoon of cream and chili strips.
TIPS
In case you want it more or less spicy, you only have to increase or decrease the amount of chilies.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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