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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.
Ingredients
- 1 tablespoon canola oil
- 2 tablespoons minced onion
- 7 ounces vermicelli pasta
- 4 cups chicken stock
- 2 cubes tomato-flavored bouillon
Directions
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 219 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 4% |
| Cholesterol1mg | 0% |
| Sodium693mg | 30% |
| Total Carbohydrate37g | 14% |
| Dietary Fiber2g | 6% |
| Total Sugars3g | |
| Protein7g | |
| Vitamin C1mg | 3% |
| Calcium18mg | 1% |
| Iron2mg | 8% |
| Potassium108mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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