Ingredients

The following ingredients have 7 Servings
  • 2 Tbsp oil
  • 8 oz bag fideo noodles (broken into small pieces, or 2 cups vermicelli noodles)
  • 1/2 yellow onion (finely diced)
  • 1 celery stalk (finely diced)
  • 3 Roma tomatoes (finely chopped)
  • 2 1/2 cups water
  • 2 tsp chicken bouillon ( or vegetable bouillion)

Instruction

  • Heat a non-stick skillet over medium-high heat and add oil. When oil is hot, add noodles and stir constantly until the majority of noodles are golden brown—approximately 3 minutes.
  • Add onion, celery or tomatoes and cook, stirring constantly, for 3 minutes. Add water and bouillon and bring to a boil.
  • Reduce heat to medium and cook at a rapid simmer for 5–6 minutes, stirring occasionally. When noodles are tender and water is mostly absorbed, remove from heat. Consistency should be loose, but not soupy.