You may be thinking that you have mistakenly gone to an Asian cuisine website but these Chipotle Noodles say Mexico loud and clear. If anything, they are a fusion of Italian and Mexican cuisine. This is a vegetarian recipe but can be simply converted to vegan - read notes below.
1tbspchili chipotle in adoboequivalent to a whole chili with adobo
200gramsthick noodles or spaghetti
1tbspvegetable oil
salt and pepper to taste
1avocadodiced
100grcrumbly feta cheese or queso fresco
100mlof thickened cream or Mexican crema
5coriander stems with leavesfinely chopped
1lime in wedges
Instructions
Blend the tomatoes, veggie stock, garlic, chipotle and onion.
On a frying pan, bring up to medium temperature and once its hot add the oil and noodles until these are lightly toasted.
Then add the content of the blender and mix well. Bring to boil and then reduce heat to low.
Cook for another 10 minutes or until the noodles are cooked and the water has evaporated. Make sure you don’t cover the frying pan for water to evaporate.
Plate the noodles and garnish with avocado, cheese, cream, coriander and lime.
Notes
I personally like this recipe with spaghetti pasta.
Try adding slices of fresh banana on top, takes me back to my grandma's house.
For a delicious vegan option, simply replace the feta cheese with a crumbly vegan white cheese and the cream for vegan sour cream or vegan cream cheese.