Dry noodle bowls with plum sauce and banana chips

For dry noodle:

• 3 tablespoons of canola oil
• 1 garlic clove
• 1/4 onion
• 3 tomatoes, quartered and seedless
• 2 cups of unsalted chicken broth
• 3/4 cup of boneless hydrated prunes
• 1 pinch of salt and black pepper
• 200 g of Fideo No.2 La Moderna®
• 4 tablespoons of grated fresh cheese
• 4 tablespoons of washed, disinfected, and chopped cilantro

For the chips:

• 1 plantain, thinly sliced
• Aerosol oil
• 1 teaspoon of fresh chopped thyme

For the dry noodle:

1. Heat a pot, pour a tablespoon of oil and sauté garlic, onion, and tomatoes until the vegetables slightly change color and soften.
2. Pour them into your blender and integrate with the chicken broth, prunes, salt, and pepper. Set aside.
3. Brown the Fideo No.2 La Moderna® in a pot with the remaining hot oil, pour in the sauce, and cook over medium heat for 12 to 15 minutes, until the liquid has evaporated.
4. Serve hot, decorate with cheese and cilantro, and accompany with the plantain chips.

For the chips:

1. Preheat your oven to 160°C.
2. Place the plantain slices on a tray, spray with the aerosol oil and sprinkle with thyme.
3. Bake for 15 minutes at 160°C or until they are slightly golden and crispy.