Heat the vegetable oil in a medium-sized saucepan over medium-high heat. Fry the chorizo until it’s completely cooked. Add the dried noodles, stirring constantly, until lightly golden brown. Carefully pour the chile pepper and tomato mix in a pot with the noodles; season with salt, to taste. When it begins to boil, reduce to low heat and cover. Let cook until all the liquid has been absorbed. Remove from heat and sprinkle with the shredded cheese.