Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and saute about 1/2 minute. Add picadillo and tomato sauce and simmer 4 to 5 minutes until heated and thickened. Add a few tablespoons water if sauce is too thick. Taste and adjust seasonings.
Cook pasta in a large pot of boiling Salt
ed water until just tender, al dente. Drain pasta and transfer to a bowl. Toss with 1 tablespoon oil if desired, then with 1/3 cup chopped green onions and half the sauce. Top with remaining sauce, sprinkle with remaining green onions and serve. Makes 4 main-course servings. Source: Faye Levy's International Chicken Book.
Note: fideos are very thin vermicelli-type noodles.
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