Where did this recipe go wrong?
– I should have used thinner noodles.
– I misunderstood what it meant to break the noodles – I didn’t interpret that as smaller pieces than how I broke it up. But afterwards, when I looked at other recipes for this dish, it’s obvious the noodles are supposed to be substantially smaller than I had them here.
The dish wasn’t bad, but I’m sure it’s nothing like what fideua is supposed to be like. For what it was though, it wasn’t bad. Nothing like a standard noodle dish.
And truly, that was the point. Rachel of Rachel Cotterill is hosting this month’s Pasta Please, a monthly blog round up of pasta dishes based around a certain theme. Rachel set the theme this month as fusion. She challenged us to make a vegetarian pasta dish that steps away from the Italian influences.
So what did I do? I googled “Spanish noodles” and I got this dish. I followed this recipe loosely in making the dish that wasn’t very Spanish nor like fideua, but still tasty.
So here’s my tips for you, future fideua makers: break your noodles A LOT smaller than mine are. And maybe use angel hair pasta instead or something thinner than a spaghetti noodle.
8 oz thin noodles
1 1/2 tbsp vegetable oil
2/3 cup onion, diced
1 green bell pepper, diced
6 oz frozen green peas
3 tomatoes, diced
1 1/3 cup vegetable broth
salt, to taste
1. Preheat oven to 400. Lay the noodles on a baking dish. Bake the noodles for 5 minutes, or until they start to brown. (mine got too brown)
2. In a large oven safe pan heat the vegetable oil. Add the onion and cook for about 5 minutes. Add the green bell pepper and cook until it softens. Add the green peas and cook for 2 minutes. Add the tomatoes and cook for several more minutes.
3. Add the vegetable broth. Bring to a boil. Crush the noodles and sprinkle them over the vegetables. Stir the noodles into the dish. Simmer until the noodles are tender.
4. Place the pan in the oven set at 400 for a few minutes, so the remaining liquid can be cooked off.
* serves 4