Mexican Style Noodles with Tomatoes and Avocados
in its juice, with peeled jalapeños and chopped in cubes (14-1/2 ounces)
angel hair type (from a pound package) (half pound)
Cut the avocadoes lengthwise to the middle; take out the seed with a knife, take out the pulp with a spoon, cut it in cubes, and set it aside.
In a big pan place the tomatoes, the chicken broth, and the water. Bring it to boil.
Add the noodles and cook them for approximately 5 minutes, until they’re almost ready. Set it aside from the heat.
Mix the noodles with the avocado cubes.
More articles from Chef Pepín