Vermicelli w/Tomatoes & Chipotle Chiles
1/4 cup vegetable or olive oil 1/2 pound vermicelli, broken into small pieces 1 small onion -- finely chopped 2 cloves garlic -- minced 3 medium tomatoes, peeled and coarsely chopp...
Ingredients
- 1/4cupvegetable or olive oil
- 1/2poundvermicelli, broken into small pieces
- 1small onion -- finely chopped
- 2clovegarlic -- minced
- 3medium tomatoes, peeled and coarsely chopped -- into
- 1/4" chun
- 1teaspoonfresh oregano leaves or 1/2 tsp. dried
- 1/2teaspoonsalt
Directions
- 1
1/4 cup vegetable or olive oil 1/2 pound vermicelli, broken into small pieces 1 small onion -- finely chopped 2 cloves garlic -- minced 3 me
- 2
dried 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 cups vegetable broth 1 cup freshly grated Parmesan cheese (optional) 1/2 cup fr
- 3
Add the vermicelli and stir-fry over high heat u ntil well-coated and starting to turn golden, about 1 minute
- 4
Add onion and garlic and continue stirring until the onion wilts slightly, about 1 minute
- 5
Add the tomatoes, chiles, oregano, salt & pepper, and simmer until the tomatoes wilt, about 3 minutes
- 6
Stir in the vegetable broth and bring to a boil
- 7
Reduce heat and simmer u ntil most of the liquid is absorbed, about 15 minutes (add more stock, if neces sary, during cooking)
- 8
Transfer to a serving dish, and sprinkle with Parmesan cheese, if desired