Short Cut Mexican Fideo (Vermicelli)
Ingredients25 m servings 219 cals
- Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 219 calories; 5.3 g fat; 37.2 g carbohydrates; 7.2 g protein; < 1 mg cholesterol; 693 mg sodium. Full nutrition
ReviewsRead all reviews 23
This is a great recipe when on a tight budget! Easy & good. If I have leftover chicken, I shred it & add right before the noodles are done. I also use a chicken bouillon cube and add about 1/2 c...
This was very good. I used 1-8oz can of tomato sauce because i didnt have cubes and i added the cumin like the submitter suggested. I also added a pinch of oregano. Served with sour cream, co...
Very basic recipe and a good one. I added 1/2 tsp cumin, garlic, 1/2 cup frozen peas and 1/2 chopped tomatoes.
UPDATE: Chicken-y flavor, not too tomatoey and not spicy at all. Our vermicilli fideo only comes in 5 oz packages here so I used a 26 oz box of stock and only 1 and about 2/3 the other tomato bu...
Yum! When the noodles were about browned, I tossed in 2 cloves of garlic (minced), and 1/2 tsp of cumin to cook for a minute along with the tomato broth powder. I added a few shakes of cayenne, ...
This recipe is the closest to authentic as I have seen. Most people use water and tomato sauce here in Texas. The tomato boullion cubes are good too. Salt and pepper are a must with the tomato s...