Summary

Ingredients

• 400 g noodles, (vermicelli or soup noodles)
• 1 small can tomato puree, or chunky tomatoes
• 2 cloves garlic, finely chopped
• 4 tablespoon vegetable oil, but no olive oil
• 250 ml chicken broth, instant

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Instructions

1. Brown the noodles in the hot oil, stirring constantly until they are nice and brown. Add the garlic and brown, stirring constantly, for about a minute. Add the chicken stock and tomato puree, mix well and bring to the boil. Simmer for about 5-7 minutes without a lid. Remove the saucepan from the heat and let it rest for about 8-10 minutes.
2. This is an original Mexican noodle dish. The noodles are a side dish and the Mexican beans go well with it.