![](https://cdn.statically.io/img/www.allrecipes.com/thmb/WO1YYAbogPI-H8apHZr34_J1_J0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/630708-2b84b85533cd4d3595fdd67aa4398d78.jpg)
Ingredients
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1 tablespoon canola oil
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2 tablespoons minced onion
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7 ounces vermicelli pasta
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4 cups chicken stock
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2 cubes tomato-flavored bouillon
Directions
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Heat oil in a large sauce pan over medium-high heat. Add onion; cook and stir 1 minute. Stir in vermicelli; cook until golden brown, about 3 minutes. Add stock and bouillon cubes; cover. Simmer until vermicelli is tender, 10 to 11 minutes.
Nutrition Facts (per serving)
219 | Calories |
5g | Fat |
37g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 219 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Cholesterol 1mg | 0% |
Sodium 693mg | 30% |
Total Carbohydrate 37g | 14% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 7g | 14% |
Vitamin C 1mg | 1% |
Calcium 18mg | 1% |
Iron 2mg | 8% |
Potassium 108mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.