I call this Mexican spaghetti. In Mexico, sopa de fideo is truly a soup, while fideo seco is much drier. I like a texture between the two. As with Mexican Rice (page 124), the trick is to cook these without touching them very much at all. Any stirring will make the noodles sticky, so when checking the level of the liquid in the pan, just use a long-handled spoon to gently move the noodles aside and check the bottom of the pan. Note that the longer this sits, the more the noodles will absorb the broth. This is a great method for cooking chicken, so even though I’m serving the noodles only as a side dish, sometimes I take advantage of the simmering pot to cook some chicken for the next day. I add as many drumsticks as possible without crowding, and the well-seasoned broth turns out tender, juicy, and really flavorful chicken every time.
If using angel hair, break the nests in half before using. Vermicelli should be broken into 3-inch lengths.
