Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Vermicelli; coiled 2 1/2 c Vegetable broth
1/4 c Water 2 md Tomatoes; chopped
1 sm Onion; chopped Fresh ground black pepper; f
1 Garlic clove; crushed Chopped fresh cilantro; for
4 oz Green chiles; canned, diced

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, 0.8 grams fat per serving.

Variation: Add 1/2 cup corn kernels and 1/2 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

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