Fideo with shitake mushrooms (meat optional)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 318.1
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 487.5 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 4.1 g
- Protein: 9.9 g
View full nutritional breakdown of Fideo with shitake mushrooms (meat optional) calories by ingredient
Introduction
A savory traditional mexican pasta main dish recipe, with an asian addition. The basic recipe is very easy and cheap to make with minimal non-pantry ingredients.Typically I use 3 boullion cubes, however after calculating the sodium, I omitted one cube. You can adjust the pepper and cumin to make up for the omission of 1 boullion cube. A savory traditional mexican pasta main dish recipe, with an asian addition. The basic recipe is very easy and cheap to make with minimal non-pantry ingredients.
Typically I use 3 boullion cubes, however after calculating the sodium, I omitted one cube. You can adjust the pepper and cumin to make up for the omission of 1 boullion cube.
Number of Servings: 6
Ingredients
-
1 medium onion (1 cup)
1/2 cup dried shitake mushrooms (optional)
2 tbsp Smart Balance Omega Oil (or olive oil)
2 pkgs 6-oz fideo noodles (short cut straight vermicelli or coils, or angel hair pasta)
1 11.5-oz can of V8, low sodium juice
1 6-oz can of tomato paste
2 chicken boulion cubes, (choose lowest sodium brand, not knorr)
3 cups of water
1/2 tsp pepper
1 tsp ground cumin
Directions
Wash mushrooms thoroughly. Chop onions and mushrooms. Preheat oil in skillet and add onions and mushrooms. Stir fry/sautee until mushrooms are almost tender. Add both packages of noodle. If using coils or regular angel hair pasta, break into 2" sections before adding to pan. Sautee noodles until they are a little brown, about 5-7 minutes, stirring frequently. Try to avoid burning them.
Meanwhile, preheat water in microwave or in hot pot. Place boullion cubes in a bowl and pour 2 cups of hot water over them to dissolve. Add tomato paste, V8 and blend.
When noodles have browned, add water/boullion/sauce mix to pan, stir water into noodles well. Add pepper and cumin and stir well.
Cook uncovered for 10 minutes, stirring occasionally and adding water when pan get's too dry and noodles stick.
Makes 6 1-cup servings. Refrigerate leftovers.
Options - changes nutrition info.
Add 1 cup of chopped green bell peppers with onions & garlic.
Add 6-8 oz of grilled bite size chicken pieces near end of cooking time (to avoid watering down chicken's flavor).
Number of Servings: 6
Recipe submitted by SparkPeople user LINLU00.
Meanwhile, preheat water in microwave or in hot pot. Place boullion cubes in a bowl and pour 2 cups of hot water over them to dissolve. Add tomato paste, V8 and blend.
When noodles have browned, add water/boullion/sauce mix to pan, stir water into noodles well. Add pepper and cumin and stir well.
Cook uncovered for 10 minutes, stirring occasionally and adding water when pan get's too dry and noodles stick.
Makes 6 1-cup servings. Refrigerate leftovers.
Options - changes nutrition info.
Add 1 cup of chopped green bell peppers with onions & garlic.
Add 6-8 oz of grilled bite size chicken pieces near end of cooking time (to avoid watering down chicken's flavor).
Number of Servings: 6
Recipe submitted by SparkPeople user LINLU00.