Fried Noodles

Fidellos Tostados


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Sephardic Flavors: Jewish Cooking of the Mediterranean

Sephardic Flavors

By Joyce Goldstein

Published 2000

  • About

In Spain, fideos is a classic noodle dish prepared in the manner of paella. The noodles are sautéed to give them some color, then they are cooked in stock until the liquid is absorbed in the manner of rice. In the Turkish book Sefarad Yemekleri, these fried noodles are called skulaka, and in some Greek cookbooks they are called fideikos. Fidellos is a Ladino term. Coiled vermicelli or fedelini are the noodles of choice. If you are using the coils, there is no need to break them up, but if you are using long pasta, you will need to snap it into shorter lengths. Some recipes add tomatoes to the cooking liquid. Use vegetable stock or water for a dairy meal, meat or poultry stock for a meat meal.


  • 1 package (12 ounces) coiled vermicelli or straight fedelini
  • ½ cup olive or sunflower oil
  • 2 cups peeled, seeded, and chopped fresh or canned tomatoes (optional)
  • 3 cups stock, water, or part water and part tomato liquid if using canned tomatoes
  • 1 teaspoon salt


If using fedelini, break it into 3-inch lengths. Warm the oil in a large sauté pan over medium heat. Add the noodles and fry, turning once, until golden, about 5 minutes. Add the tomatoes, if using, and the stock or other liquid and the salt. Cover partially and cook, stirring occasionally, until the liquid is absorbed and the noodles are tender, 8 to 10 minutes. Remove the pan from the heat and let rest, covered, for 5 minutes, then serve hot.