Recipe courtesy of Tori Ritchie
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sopa Seca

Recipe courtesy of Aarón Sánchez

Sopa Seca With Beans

Recipe courtesy of Food Network Kitchen

Sopa Seca con Hongos

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sopa Seca de Fideos

Recipe courtesy of Rick Bayless

Sopa Seca "Dry" Soup

Recipe courtesy of Zarela Martinez

Sopa Seca: Mexican Noodle Casserole

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories