A delightful Mexican-inspired dish featuring toasted vermicelli noodles cooked in a savory tomato-based broth. Perfect for a comforting meal any day of the week.
Preparation time
10min
Cooking time
20min
Ingredients
4 Servings
- 250 ml chicken broth
- 1 tsp cumin
- 2 garlic cloves
- 1 onion
- 0.5 tsp pepper
- 1 tsp salt
- 400 ml tomato sauce
- 2 tbsp vegetable oil
- 200 g vermicelli noodles
- 500 ml water
Directions
Step 1
Heat the vegetable oil in a large skillet over medium heat.
Step 2
Add the vermicelli noodles and toast them until golden brown, stirring frequently to avoid burning.
Step 3
Add the finely chopped onion and minced garlic to the skillet, and sauté until the onion becomes translucent.
Step 4
Pour in the tomato sauce and stir to combine with the noodles and vegetables.
Step 5
Add the water and chicken broth, then season with cumin, salt, and pepper. Stir well.
Step 6
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the noodles are tender and have absorbed most of the liquid.
Step 7
Taste and adjust seasoning if necessary. Serve hot.