These short noodles, toasted and then cooked until tender in a broth of tomato sauce and cumin, are a classic Mexican comfort food dish.
Recipe from Vegan Explosion, via my friend, Lee.
- 3 to 4 Tbs. olive oil
- 1/2 onion, chopped
- 1 box fideo vermicelli noodles
- 1/2 cup tomato sauce (1/2 of a can)
- 2 cups water
- 1 tsp. salt
- 1/4 tsp. cumin
- 1/8 tsp. garlic powder
Heat the olive oil in a skillet over medium heat. Add onions and sauté. Once the onions are pearly and translucent, add the noodles.
Sauté the noodles 2 to 3 minutes or until toasted. Stirring continuously, add the tomato sauce and water. Raise the heat to high. Add in salt, cumin and garlic. Continue stirring.
Once the mixture starts to bubble, lower the heat and allow it to simmer for 7 to 8 minutes, stirring often, or until the noodles are tender. Add small amounts of water if the liquid cooks off before the noodles are done.