Beef Noodle Soup

Posted byNoriePosted inbeef, Legumes, Pancits, Pastas and Rice, Recipe, SoupTags:,

Fideos or Pideos

With Fideo Noodles (Fideos)
With Japanese Miswa Noodles

Fideo is a type of pasta popular in Spanish or Mexican dishes.  They are very fine noodles, finer than Angel Hair and cut up in pieces about 1” long.  However, there are different thicknesses available but I opted for the finest one. It also depends on the brand.

Beef Soup with Fine Fideos

Filipinos adopted this dish from the Spanish and called it “Pideos”. 

Fideo noodles are adopted from the Spanish, while Miswa noodles are adopted from the Chinese.  However, we cook them in the same way as Miswa.

  • 1 lb. ground beef
  • 32 oz. Beef broth
  • 1 beef bouillon
  • 2 cloves garlic minced or crushed
  • ½ med. Onion diced
  • 1/2 green bell pepper, diced (optional)
  • 2 tsp. Patis (fish sauce) optional
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1/2 cup Fideos
  • a dash of MSG (optional)

Sauté the garlic in 1 TBS oil until fragrant then stir in the onions and cook until transparent.  Add the ground beef and stir to separate and cook until brown.  Add the fish sauce if using and simmer.  Add 2 cans of beef broth and 4 cups of water.  Let boil and add the bouillon, simmer and stir to dissolve the bouillon. Add the black pepper then the Fideo noodles. Simmer until the noodles are done.

Skim off the floating oil or fat.

The above Fideo soup was made from the broth I made from beef bones (see Beef Broth recipe).  There was some meat left on the bones after the broth was ready. I saved the meat that fell off the bones and used them for the Fideo soup above including some of the broth.  It was very tasty and delicious.

You can also use the leftover meat from other dishes like Nilagang Baka (boiled beef and cabbage) but cut or shred them in small pieces in lieu of the ground beef. Use the strained leftover broth from the the boiled beef dish. Adjust the amount of liquid and the seasonings according to your taste.

Nilagang Baka (Boiled Beef)

Beef Broth Recipe

  • 1 package (about 2-3 lbs.) knuckle bones or any beef bones (some still have meat attached).
  • 1 onion cut up
  • 1 carrot cut up
  • 1 stick celery cut up
  • 2 bay leaves
  • 2 cubes beef bouillon
  • 1 tsp. salt
  • ½ tsp. pepper corn or cracked pepper

Put the bones and the rest of the ingredients in a soup pot and cover the bones with water (about 2 quarts or more water).  Heat to boiling and skim off foam.  Cover and simmer for about 3 hours.  Or transfer to a slow cooker after it has boiled and slow simmer for 5 to 8 hours.  Taste and adjust salt. 

Remove bones and strain the broth.  Place in freezable jars and keep frozen until ready to use.  You can also can them.  Follow USDA recommendations and procedure for canning.