1 tablespoon olive oil
2 tablespoons minced onion
1/2 teaspoon ground cumin
¼ teaspoon Italian seasoning
1/2 tablespoon chili powder
7 ounces vermicelli pasta
4 cups chicken stock
2 cubes tomato-flavored bouillon
1 (8 ounce) can tomato sauce
Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Then add the minced garlic. Cook for another minute. Stir in the vermicelli and cook until golden brown, about 3 minutes.
Add the stock, bouillon cubes and half the can of tomato sauce. Add the cumin, Italian seasoning and chili powder. Stir to blend all ingredients.
Simmer until the vermicelli is tender, 10 to 11 minutes or until the fideo is tender and sauce has thickened.