Short Cut Mexican Fideo (Vermicelli) recipe

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Ingredients

1 tablespoon canola oil
2 tablespoons minced onion
7 ounces vermicelli pasta
4 cups chicken stock
2 cubes tomato-flavored bouillon

Nutrition Info

219.4 calories
carbohydrate: 37.2 g
cholesterol: 0.7 mg
fat: 5.3 g
fiber: 1.8 g
protein: 7.2 g
saturatedFat: 0.7 g
servingSize: -
sodium: 693.2 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

4 servings

Recipe Note

This fideo is simple, quick and delicious. It's great as a light meal or side dish. There are many ways to prepare fideo but for me, this is the quickest. You can add some tomato sauce and a dash of cumin when you add the chicken stock for extra flavor. Add less water if you want drier pasta.

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