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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (299g) Recipe makes 4 servings |
||
| Calories 308 | ||
| Calories from Fat 74 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.3g | 12% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 888mg | 37% | |
| Potassium 507mg | 14% | |
| Total Carbohydrate 55.6g | 18% | |
| Dietary Fiber 8.1g | 32% | |
| Sugars 5.1g | ||
| Protein 6.0g | 12% | |
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 8 ounces vermicelli, broken up (about 2 cups)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 (4 ounce) can green chilies, chopped
- 1 (8 ounce) can tomato sauce
- 2 cups water
Directions
1
In a wide skillet, heat the oil over medium heat.2
Add onion and cook for 10 min, until quite reduced in size and golden, stirring occasionally.3
Add the garlic and cook for 1-2 min more.4
Break the vermicelli into short lengths (2 inches or so) and add them to the skillet as you do.5
Stir and cook for 3-4 minute They will turn opaque and then begin to brown.6
Stir them often, and when many of them are brown and the others are opaque, add the salt, pepper, cumin, green chilies, tomato sauce, and water.7
Bring to a boil over high heat.8
Cover and reduce heat to low and simmer for about 10 min or until the noodles are tender.
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Featured Reviews for This Recipe
From: pattikay in L.A.
On Nov 2, 2007
This is a great meal for those nights when you just want to throw together some stuff you always have on hand. I added some cooked chicken and some black beans. I also used a 16 oz can of diced tomatoes and added some more heat with chili powder and crushed red pepper. Topped it off with some queso fresco I had in the fridge. Thanks for sharing!
From: Chef #628608
On Oct 27, 2007
My husband loved it! It will become a staple menu item at my house.
From: CookofLove
On Feb 24, 2007
This recipe helped my first attempt at fideo be a successful one. My family and I loved the flavor, thank you for a recipe we will use regularly.
From: TRAILING JASMINE
On Oct 26, 2006
I have made this for so many years,sometimes tomatoe sauce,other times just mashing whole tomatoes,in fact it is a staple in our home,i cant have much of it,being diabetic,but I love making it.We dont use cumin(too strong for our taste) but we do use like 1/4 tsp.Chili powder.
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