About this recipe:These vermicelli nests browned and simmered with tomato sauce and spices make an ideal side for meaty Mexican mains like carne asada. Buen proveco!
2 tablespoons vegetable oil
225g vermicelli nests pasta
225g tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 tablespoon chilli powder
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Method Prep:1min › Cook:20min › Ready in:21min
Heat oil in a saucepan over medium-high heat. Add the vermicelli and fry until browned. Pour in half of the tomato sauce and 240ml of the water. Season with cumin, garlic salt and chilli powder, and stir to blend. Bring to the boil, and cook until the liquid has almost evaporated.
Stir in the remaining tomato sauce and water. Cover and cook over medium heat for about 10 minutes, or until the vermicelli is tender and the sauce has thickened.