Short Cut Mexican Fideo (Vermicelli)

Ingredients

• 1 tablespoon canola oil 
• 4 cups chicken stock see 
• 2 tablespoons onion minced
• 7 ounces vermicelli pasta 
• 2 cubes tomato-flavored bouillon 

Equipment

• sauce pan

Directions

1. Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes.
2. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.