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Short Cut Mexican Fideo (Vermicelli)

Short Cut Mexican Fideo (Vermicelli)

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Amy_S

Amy_S

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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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

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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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

marisolisa
58

marisolisa

10/6/2008

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 can tomatoe sauce. My kids love this, esp when I add the chicken.

SB
50

SB

5/11/2010

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, cojita cheese, lime and tortillas.

Armywife
33

Armywife

1/20/2010

Very basic recipe and a good one. I added 1/2 tsp cumin, garlic, 1/2 cup frozen peas and 1/2 chopped tomatoes.

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