Fiesta Spaghetti (Fideo)


1 bag Fideo or Vermicelli noodles (approx. 7 oz. bag)

1 green bell pepper

2 tbs oil (nearly any oil should work, but I use olive or coconut)

5 or more cups water (depending upon how soupy you want it)

1 can diced tomatoes

~2 tbs Pink Himalayan salt and/or bouillon of choice

1 tbs cumin

3 tsp garlic powder

3 tbs Sriracha, or to taste

Fresh ground black pepper, to taste

(note:  This is the basic ingredients list, however feel free to add any complimentary seasonings at this point that you like.  I usually happen to have some freeze dried basil, parsley, and cilantro on hand that I toss in, but it's not necessary.  I do it mostly for the color.)


1. Rinse and dice your bell pepper into bite-sized pieces

2. Heat oil in a large saucepan

3. Once the oil is hot, throw in the Fideo or Vermicelli noodles and toss to coat in the oil

4. Let the noodles brown, stirring often (once they really start to get browning they can go QUICK depending upon your pan, so keep an eye on them!)

5. Once they are nearly completely brown throw in your bell pepper pieces and let them get a bit of a char on them and soften a tad.

6. When you are satisfied with the darkness of your noodles and bell peppers, add in the 5 cups of water and the entire can of diced tomatoes (do not drain).

7. This is where the seasoning come in, so dump away!

8. Cover and cook as direction on the noodle package, or until al dente

9. Serve hot and enjoy!