4 tablespoons olive oil (or more if needed), enough to fully coat the noodles
2 small bags of vermicelli (fideo) noodles (there are two kinds: large and small noodles; my grandma used the small ones)
3 tomatoes diced or 1 large can of diced tomatoes drained (I find the fresh ingredients always taste better)
1 small onion
1 small garlic clove (minced)
2 to 3 tablespoons of seasoning, to taste (Knorr® Caldo de Tomate, which is tomato bouillon with chicken flavor, works well)
2 to 4 cups of water
2 cups chicken or hamburger meat already fully cooked
In a large frying pan on medium heat, add 4 tablespoons of olive oil and the vermicelli (fideo) noodles. Make sure you have enough oil to cover all the noodles. Once you’ve mixed the noodles in the oil, add the onion. Fry the noodles (without water) until they turn a golden brown, as you continue to stir them. Be careful not to let them sit there because they will burn easily. Keep your water close by because when you see the noodles hit the golden brown stage you will immediately add the water to stop the noodles from frying. You may need to continue to add water as they cook. The amount of water you add will depend on the consistency you are going for. If you like your fideo more soup-like, then add more water. After adding the water, add the tomatoes and garlic (and chicken or other meat you prefer). Let simmer until all the water is almost fully evaporated. Taste the noodles and if they still have a small crunch to them, add another cup of water. Repeat this process until the noodles are soft. Serve alongside some beans, and enjoy with some warm homemade tortillas.
