Vermicelli Pasta with Tomato Recipe

  • Yield:

    4 servings

  • Total Time:

    25 mins

  • Prep Time:

    10 mins

  • Cook Time:

    15 mins


  • 2 cups hot water
  • 1 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
  • OR Mazola® Sobrecitos™ Tomato Bouillon Packets with Chicken Flavor
  • OR 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
  • OR Mazola® Sobrecitos™ Tomato Flavor Bouillon Packets
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup chopped onion
  • 1 tablespoon fresh cilantro, loosely packed
  • 1/2 teaspoon crushed oregano
  • Optional, pinch red crushed pepper
  • 1 tablespoon Mazola® Corn Oil
  • 1 bag (7 ounces) Fideos (Mexi can vermicelli-style noodles) OR 7 ounces of vermicelli pasta, broken into 1-inch pieces
  • Optional garnishes: avocado slices, onion slices, black beans, diced tomatoes, crumbled queso fresco OR quart ered limes


  1. Step 1) Combine hot water and bouillon in a 1-quart container. Stir to dissolve and set aside.
  2. Step 2) Combine tomato sauce, onion, chile pepper and cilantro in a blender. Puree and stir into broth.
  3. Step 3) Heat oil in a large deep-sided skillet or Dutch oven over medium heat. Add the Fideo noodles and cook for 2 to 3 minutes or until light golden brown.
  4. Step 4) Add the broth mixture to the pan and bring to a boil. Cook for 10 to 12 minutes stirring occasionally or until noodles are tender and liquid is absorbed. Serve immediately with desired garnishes.