1 packet fine noodles (no. 1)
1 T oil
3 red tomatoes, roughly chopped
1 T finely chopped onion
1 clove of garlic
About 2 cups chicken broth
Garnish: a sharp white cheese for grating (Gruyere or Parmesan will do if you cannot find a fresh Mexican variety)
Chopped cilantro
Combine the tomatoes, onion, and garlic in a blender and puree until perfectly smooth.
Heat up a the oil in a pot and start frying the noodles. You will need to move them constantly, so that they all turn brown at the same time, but do not burn.
Once they have taken on a nice toasted color, pour over the tomato puree and stir.
Once the noodles absorb the tomato sauce, pour in the chicken broth, just so that it covers the noodles. Season with salt and pepper, turn the heat to low, and cover the pot.
Cook until the noodles absorb the broth, about 10 minutes.
This serves 6 people as a first course, garnished with grated cheese and some fresh cilantro.
