- 1/2 pound dried coiled egg noodles, such as vermicelli or capellini
- 1/4 cup vegetable oil
- 1 yellow or white onion, minced
- 1 clove garlic, minced
- 2 fresh Anaheim chiles, seeded and chopped
- 1 chayote (see note)
- 2 firm-ripe tomatoes, seeded and chopped
- 1/2 teaspoon dried oregano
- 2 cups chicken broth
- Salt and pepper
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.
Copyright 2001, Tori Ritchie. All Rights Reserved.