Start out by making your own tomato sauce. To a blender add 2 cans of fire-roasted diced tomatoes, an onion, minced garlic cloves, cumin powder, and 1 cup of either chicken or vegetable broth.

In a medium saucepan heated over medium-high heat, add olive oil and the blended tomato puree. Cook for five minutes then remove from the heat.

In a large pot add olive oil and the fideo noodles and heat over medium-high heat. Cook until the pasta has begun to turn golden brown, about 4-5 minutes. Pour in the blended tomato paste and remaining broth. Cook for 20 minutes and season with salt. Garnish with lime wedges and chopped cilantro and serve.