Ingredients:1 10 oz. package of fideo in nests (or any other Mexican pasta shape we used Vermicelli)
1 can of tomato sauce
Chicken or vegetable stock
A couple sprigs of cilantro
3 tablespoons of vegetable oil
Salt and pepper to taste (optional)
Directions:
Heat oil in a saucepan or frying pan. On low heat, fry the noodles until golden brown. The noodles will burn quickly, so be mindful of the color. Once they are browned, add the half can of tomato sauce, stir and fry for about one minute.
Add enough stock to cover the noodles, drop in the cilantro, salt to taste and stir.
Bring to a boil and simmer until the noodles are soft (about 10 minutes), making sure you stir them at least twice.
