Short Cut Mexican Fideo (Vermicelli) Recipe -
Short Cut Mexican Fideo (Vermicelli) Recipe
  • READY IN 25 mins

Short Cut Mexican Fideo (Vermicelli)

Recipe by  

"This fideo is simple, quick and delicious. It's great as a light meal or side dish. There are many ways to prepare fideo but for me, this is the quickest. You can add some tomato sauce and a dash of cumin when you add the chicken stock for extra flavor. Add less water if you want drier pasta."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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 bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.
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Reviews More Reviews

Oct 06, 2008

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.

May 11, 2010

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.

Jan 20, 2010

Very basic recipe and a good one. I added 1/2 tsp cumin, garlic, 1/2 cup frozen peas and 1/2 chopped tomatoes.

Apr 25, 2011

UPDATE: Chicken-y flavor, not too tomatoey and not spicy at all. Our vermicilli fideo only comes in 5 oz packages here so I used a 26 oz box of stock and only 1 and about 2/3 the other tomato bullion cube and then simmered it until the liquid was reduced. I added a generous pinch of both ground cumin and oregano. Awesome meal! Original: Thanks Amy! I found my new favorite fideo recipe. This was great. Quick and easy to make. I used chicken boullion cubes instead of tomato and mexican tomato sauce and water for the broth. I did add some comino and topped this with sour cream and some mexican cheese blend. I snuck in a pinch of oregano too as suggested by another reviewer, thanks SB for the tip! This turned out great and I will be making this one again (and again).

Mar 16, 2011

Yum! When the noodles were about browned, I tossed in 2 cloves of garlic (minced), and 1/2 tsp of cumin to cook for a minute along with the tomato broth powder. I added a few shakes of cayenne, black pepper, and a can of diced tomatoes during along with the chicken broth. Tasty! Thanks for the recipe!

Aug 06, 2011

This is a basic Fideo recipe. Always turns out perfect.

Apr 08, 2011

This recipe is the closest to authentic as I have seen. Most people use water and tomato sauce here in Texas. The tomato boullion cubes are good too. Salt and pepper are a must with the tomato sauce though.

Nov 05, 2009

This tastes so good, I thought I was back at mom's, !


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  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 693 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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