Mexican Vermicelli

    25 minutes

    This is a Mexican way of preparing a pasta side dish called fideo. You can also add a dash of cumin for extra flavour.

    28 people made this

    Serves: 4 

    • 1 tablespoon canola oil
    • 2 tablespoons minced onion
    • 200g vermicelli pasta
    • 4 cups (1 litre) chicken stock
    • 2 tomato-flavoured stock cubes

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    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 stock cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.

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    Reviews in English (23)


    This is a great recipe when on a tight budget! Easy & good. If I have leftover chicken, I shred it & add right before the noodles are done. I also use a chicken bouillon cube and add about 1/2 can tomatoe sauce. My kids love this, esp when I add the chicken.  -  06 Oct 2008  (Review from Allrecipes USA and Canada)


    This was very good. I used 1-8oz can of tomato sauce because i didnt have cubes and i added the cumin like the submitter suggested. I also added a pinch of oregano. Served with sour cream, cojita cheese, lime and tortillas.  -  09 May 2010  (Review from Allrecipes USA and Canada)


    Very basic recipe and a good one. I added 1/2 tsp cumin, garlic, 1/2 cup frozen peas and 1/2 chopped tomatoes.  -  16 Jan 2010  (Review from Allrecipes USA and Canada)