Yield: 4 servings
|8 ounces||Vermicelli; coiled|
|1 small||Onion; chopped|
|1||Garlic clove; crushed|
|4 ounces||Green chiles; canned, diced|
|2½ cup||Vegetable broth|
|2 mediums||Tomatoes; chopped|
|Fresh ground black pepper; f|
|Chopped fresh cilantro; for|
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the vermicelli in a plastic bag. Take a rolling pin and roll over the bag until the noodles are crumbled. Set aside.
Place the water in a large skillet or wok. Add the onion, garlic, and chiles. Cook, stirring, until softened, about 2 minutes. Add the vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover, and cook for 5 minutes. Add the tomato, stir, and continue to cook, uncovered, over low heat until all of the liquid is absorbed.
Garnish with freshly ground black pepper and chopped cilantro.
251 calories, ⅘ grams fat per serving.
Variation: Add ½ cup corn kernels and ½ cup thawed frozen or fresh green peas to the mixture along with thte noodles and broth.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994