Not exact matches
Here
in Spain they have Sopa Picadillo which comprises Chicken stock with meats (chicken, serrano ham trimmings, etc), hard boiled egg (chopped), and a starch (potatoes or croutons or
fideo pasta), with various chopped herbs afloat
in the soup.
Warm olive oil
in a medium skillet and add
fideo noodles.
Add
fideo and toast, gently moving the pasta around
in the oil until it changes color, about 3 - 4 minutes.
Some common pasta recipes are
Fideo (Mexican Spaghetti), Lasagna with Poblano Chiles
in Cream, Spaghetti with Poblano Chile and Squash Blossom, Chicken tequila fettuccine, Pasta salad with jalapeno vinaigrette and many more.
Thin, nimble noodles (
in this case,
fideos, vermicelli, or angel hair pasta) take on sophisticated character if you just throw them into a dry pan with oil for a few minutes before you cook them.
But, to be completely honest, I didn't see this bowl of
fideos (
fideos = those thin, short noodles
in the photo above) and shrimp coming.
Here, Diaz focuses on
fideo, a kind of Mexican ramen loaded with vermicelli - like noodles swimming
in a tomato - based broth, plus whatever ingredients you choose from the list of additions (chicharron, braised pork, roasted corn, and more than a dozen others).
This recipe will show you how to make sopa de
fideo, a Mexican noodle soup
in a tomato - based broth.