Tex-Mex Shrimp Noodles

Ingredients:

• 340 g fideo pasta (thin noodles) or broken capellini (angel hair)
• 450 g large shrimp, peeled and deveined
• 1/4 cup vegetable oil
• 2 tsp chili spice mix
• 1 white onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 can (425 g) canned diced tomatoes
• Sour cream, pickled jalapeño and chopped cilantro, for serving

Preparation:

1. In a cauldron or large wide saucepan, heat 1 tbsp. vegetable oil over medium-high heat. Add the shrimp, 1 tsp. chili spice mix and 1/4 teaspoon salt. Cook, stirring occasionally, until tender, about 3 minutes; transfer to a bowl.
2. Add the remaining 3 tablespoons of vegetable oil and the pasta to the pan. Cook, stirring, until golden brown, 3 minutes; transfer to a separate bowl.
3. Reduce heat to medium and add the onion, bell pepper, 0.5 teaspoon salt, and 1-2 tablespoons water to the pan. Cook, stirring, until the vegetables are softened, about 3 minutes.
4. Increase heat to medium-high; stir in 2 cups water, tomatoes, toasted noodles, and 1/2 teaspoon salt. Bring to a boil, stirring occasionally. Cover, reduce heat to medium, and simmer, stirring occasionally, until noodles are tender and most of the water has been absorbed, 10-12 minutes. Stir in shrimp.
5. Serve each serving topped with sour cream, pickled jalapeños and chopped cilantro.