Time
prep 0:15
total 0:30
Ingredients
| 8 oz. | coiled vermicelli | | 1/4 cup | water | | 1 | sm. onion, chopped | | 1 clove | garlic, crushed | | 4 oz. | green chiles, canned, diced | | 2-1/2 cup | vegetable broth | | 2 | md. tomatoes, chopped | | Fresh ground black pepper | | Chopped fresh cilantro, for garnish |
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Instructions
Place the vermicelli in a plastic bag. Take a rolling pin and roll over the bag until the noodles are crumbled. Set aside. Place the water in a large skillet or wok. Add the onion, garlic, and chiles. Cook, stirring, until softened, about 2 minutes. Add the vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover, and cook for 5 minutes. Add the tomato, stir, and continue to cook, uncovered, over low heat until all of the liquid is absorbed. Garnish with freshly ground black pepper and chopped cilantro.
Author's Comments
Variation: Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh green peas to the mixture along with the noodles and broth.
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