Recipe courtesy of Tori Ritchie
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Note: Chayote is a type of squash; leaving the peel on adds color to this dish, but some find the skin to be "slimy" when cooked so it can be peeled if desired. If chayote is unavailable, use zucchini or crookneck squash.

Put noodles in a sealable plastic bag and break into small pieces by rolling with a pin or crushing with your hands. Heat the oil in a large frying pan over medium-high heat and add onion, garlic, and chiles. Cook, stirring often, until vegetables are softened, about 5 minutes. Add noodles and stir until lightly toasted and well coated with oil. Add chayote, tomatoes, oregano, and broth; cover and let simmer until almost dry (about 15 minutes). Season with salt and pepper, and serve.

IDEAS YOU'LL LOVE

Sopa de Mariscos: Seafood Stew/Soup, Using a Sofrito

Recipe courtesy of Michelle Bernstein

Sopa Seca

Recipe courtesy of Aarón Sánchez

Sopa Seca "Dry" Soup

Recipe courtesy of Zarela Martinez

Sopa Seca con Hongos

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sopa Seca With Beans

Recipe courtesy of Food Network Kitchen

Sopa Seca de Fideos

Recipe courtesy of Rick Bayless

Sopa Seca: Mexican Noodle Casserole

Recipe courtesy of Food Network Kitchen

Sopa Marquis

Recipe courtesy of Daisy Martinez

Calabaza Soup: Sopa de Calabaza

Recipe courtesy of Alex Garcia

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking