Ingredients
Method
Make the green sauce
- In a blender, combine tomatillos, poblano, jalapeño, spinach, cilantro, onion, garlic, and water. Blend until smooth.
Toast the fideos
- In a large pot, heat oil over medium. Add fideos and toast, stirring constantly, until golden brown. Be careful not to burn.
Simmer the broth
- Pour the blended green mixture into the pot. Add vegetable broth and stir. Bring to a simmer and cook 12–15 minutes, until fideos are tender and have absorbed much of the liquid.
Season & serve
- Taste and adjust salt. Serve hot with crumbled queso fresco, lime wedges, and optional tortillas or quesadillas.
Notes
Roast your peppers and tomatillos before blending for added depth and smokiness.
Control heat by omitting jalapeño seeds or adjusting their amount.
Toast fideos evenly by stirring constantly in a wide pot so they don’t clump or burn.
Avoid overcooking noodles—fideos continue to soften after simmering.
Storage: Store leftovers in the refrigerator (up to 2 days). Reheat gently, perhaps adding a splash of broth.
Make-ahead: Blend the green sauce in advance and refrigerate; assemble later.
Use thin pasta if you can’t find fideos—break spaghetti or vermicelli into short lengths and toast similarly.
Adjust consistency: If too soupy, simmer uncovered; if too thick, add extra broth.