Short Cut Mexican Fideo (Vermicelli)

Short Cut Mexican Fideo (Vermicelli)

Ingredients

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


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.

04/09/2018
Short Cut Mexican Fideo (Vermicelli), recipe PT15M PT1H 5 455 calories

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