Fideo Seco con Queso (Toasted Vermicelli in Red Salsa with Queso)
Golden toasted vermicelli simmered in red salsa until it soaks up every drop, then finished with creamy queso. Pure Mexican home cooking.
Made with Salsa roja (cooked red salsa) and Queso (Mexican cheese sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.43 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide, deep frying pan over a medium heat. Break the vermicelli into short pieces and fry for 3 to 4 minutes, stirring constantly, until deep golden brown and nutty. Do not let it burn.
4 min - 2
Pour in your ready made salsa roja (see the base recipe), the water and the salt. Stir and bring to a simmer.
- 3
Cover and cook on a low heat for 8 to 10 minutes, stirring now and then, until the noodles are tender and most of the liquid has been absorbed.
10 min - 4
Warm your ready made queso (see the base recipe) gently in a small pan over a low heat, stirring, until steaming. Add a splash of milk if it has thickened. Do not let it boil.
- 5
Spoon the fideo into warm bowls, drizzle with queso and top with the avocado and coriander.
Tips
- Toast the noodles until properly golden. Pale fideo tastes floury, burnt fideo tastes bitter.
- Add a little extra water if the pasta looks dry before it is tender.
- Serve with a squeeze of lime and a side of refried beans.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Reheat once with a splash of water until steaming hot all the way through. Not suitable for freezing.
Questions
What can I use instead of fideo?
Thin vermicelli nests broken up, or angel hair pasta snapped into 3 cm lengths, both work well.
Is it gluten free?
No, vermicelli is made with wheat. Use gluten free vermicelli or rice noodles, and the queso and salsa are gluten free.
Can I make it vegan?
Yes. Leave out the queso and top with the avocado and a squeeze of lime.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.