Ají de Fideo (Bolivian Spiced Toasted Noodle, Potato & Chickpea Stew) – Authentic Bolivia Recipe
Hearty La Paz home-style stew where dry pasta is toasted golden before simmering in spiced chili broth.
- Country of Origin
- 🇧🇴 Bolivia (South America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Toasted fideo/short pasta noodles, Cubed potatoes, Chickpeas and peas, Ají colorado (red chili paste), Cumin
Ingredients for Ají de Fideo (Bolivian Spiced Toasted Noodle, Potato & Chickpea Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) toasted fideo/short pasta noodles, prepped into bite-sized pieces
- 1.5 cups cubed potatoes, washed and trimmed
- 1 cup chickpeas and peas
- 1 medium onion and 3 cloves garlic, finely minced with ají colorado (red chili paste)
- 1.5 tbsp traditional Bolivia seasoning (cumin, oregano, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, ají colorado (red chili paste), and cumin, oregano, garlic for 30 seconds.
- Add toasted fideo/short pasta noodles and cubed potatoes, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Bolivia sauce clings glossily to every strand.
- Finish with chickpeas and peas and serve piping hot.