Short Cut Mexican Fideo (Vermicelli)

May 22, 2023May 22, 20230 1

Short Cut Mexican Fideo (Vermicelli) recipe for a quick and easy weeknight dinner

by The Chefin Mexican

Prep

5 min

Cook

20 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

267

Sugar

Fat

10g

Short Cut Mexican Fideo (Vermicelli) is a traditional Mexican pasta dish that is typically served as a side dish or light meal. The dish consists of vermicelli pasta that is toasted in oil until lightly browned then cooked in a flavorful chicken broth with tomato-flavored bouillon cubes. The result is a tasty, fragrant dish that is sure to please the whole family. This recipe is perfect for a quick and easy dinner and can be served as a main dish or as a side to any Mexican-inspired meal.

Instructions

1.	Heat the canola oil in a large saucepan over medium heat.
2.	Add the minced onion and cook until translucent, about 2-3 minutes.
3.	Break the vermicelli pasta into small pieces and add it to the pot. Stir constantly until the pasta is lightly browned, about 3-4 minutes.
4.	Add the chicken stock and the tomato-flavored bouillon cubes to the pot and stir to combine.
5.	Bring the mixture to a boil, then reduce heat to low and cover the pan with a lid. Cook for 15-20 minutes or until the pasta is tender and the liquid has been absorbed. Fluff with a fork before serving.

PROS

This recipe is quick and easy to make, perfect for a busy weeknight dinner.

The dish is budget-friendly and uses pantry staples.

CONS

While flavorful, this recipe is not particularly nutritious and could benefit from additional vegetables or lean protein.

The pasta may become too soft if overcooked or if there is too much liquid added to the pot.

HEALTH & BENEFITS

The vermicelli pasta is high in carbohydrates which can provide energy for the body.
The dish also contains chicken stock which may aid in digestion and boost the immune system.

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