▢3 tablespoons vegetable oil ▢1 (7-ounce) bag fideo pasta ▢2 (8-ounce) cans tomato sauce ▢24 ounces chicken broth, low sodium ▢½-1 cup Mexican cheese, shredded ▢garlic salt, with parsley flakes ▢pepper
Add oil to a medium pot and cook on LOW-MEDIUM heat.
Add fideo and cook until noodles are coated in oil and have started to brown.
Add tomato sauce and broth and bring to a boil.
Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
Add cheese, garlic salt, and pepper and stir until combined. Serve warm.