Mexican Chorizo Noodle Bowl

15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #24983

October 05, 2016



"This is out of a flyer I received in the mail."

Original is 6 servings

Nutritional

  • Serving Size: 1 (333.2 g)
  • Calories 499.8
  • Total Fat - 38.7 g
  • Saturated Fat - 12 g
  • Cholesterol - 66.5 mg
  • Sodium - 2193.6 mg
  • Total Carbohydrate - 17.5 g
  • Dietary Fiber - 4.9 g
  • Sugars - 4.8 g
  • Protein - 23.1 g
  • Calcium - 79.6 mg
  • Iron - 2.5 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Remove casing, if present, from chorizo. Crumble chorizo. In a 4 quart Dutch oven cook chorizo and garlic until chorizo is browned; drain off fat.

Step 2

Stir next five ingredients (through cumin) into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in pasta, zucchini, and corn. Simmer, uncovered, 5 minutes more or until pasta is tender but still firm, stirring occasionally. If desired, stir in cilantro.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to buy the correct type of chorizo sausage for this recipe. Mexican chorizo is a fresh sausage that must be cooked before eating, while Spanish chorizo is a cured, smoked sausage that can be eaten without cooking.
  • If you can't find chipotle peppers in adobo sauce in the store, you can substitute 1 teaspoon of chipotle chili powder for each can.

  • For the chorizo sausage, substitute ground turkey or beef. This substitution will reduce the amount of saturated fat and cholesterol in the dish, which can be beneficial for those looking to maintain a healthier diet.
  • For the chipotle peppers in adobo sauce, substitute a can of diced tomatoes and a tablespoon of chili powder. This substitution will reduce the amount of heat in the dish, making it more accessible to those who may not enjoy spicier foods.

Vegan Mexican Chorizo Noodle Bowl Replace the chorizo with a vegan sausage, such as Beyond Meat or Field Roast. Use vegetable broth instead of chicken broth. Omit the chipotle peppers in adobo sauce and replace with a can of diced tomatoes. Add 1 teaspoon smoked paprika for additional flavor.



Mexican Rice: This is a classic side dish that pairs perfectly with the Mexican Chorizo Noodle Bowl. It's a simple recipe that is made with white rice, onion, garlic, tomatoes, and cilantro for extra flavor. The rice is cooked in a flavorful broth that will complement the chorizo and other ingredients in the noodle bowl.


Refried Beans: Refried beans are a great addition to the Mexican Chorizo Noodle Bowl. They are a classic Mexican side dish that is made with pinto beans, onions, garlic, and spices. The creamy texture and savory flavor of these beans will balance out the spicy chorizo and the other ingredients in the noodle bowl. Plus, they are a great source of protein, fiber, and other essential nutrients.




FAQ

Q: Can I use a different type of sausage?

A: Yes, you can use a different type of sausage such as hot Italian sausage instead of chorizo.



Q: Can I use other vegetables in this dish?

A: Yes, you can use other vegetables such as bell peppers, zucchini, or mushrooms in this dish.

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Fun facts:

Fun Fact 1: Mexican Chorizo is a type of sausage made with pork, chili peppers and a variety of spices. It is believed to have originated in Mexico during the 16th century, and has been popularized by celebrity chefs like Rick Bayless and Bobby Flay.

Fun Fact 2: Mexican Chorizo is often used in traditional dishes like tacos, tamales and enchiladas. It is also a popular ingredient in Mexican-American fusion dishes, such as chorizo noodle bowls, which were popularized by celebrity chef, Aaron Sanchez.