By An Edible Mosaic
Prep Time: 10 min
Cook Time: 15 min
Prep the vegetables.
Add the tomato, onion, and garlic to a food processor or blender, and puree until smooth. Set aside for now.
Add the oil to a medium-sized pot over medium heat. Add the fideo noodles and cook until they’re toasted, stirring occasionally. This takes about 2 minutes; they should be light golden brown and smell nutty.
Stir in the tomato mixture, bring up to a boil, and cook 3 minutes, stirring frequently. You can turn the heat down a bit if necessary.
Add the chicken stock, oregano, salt, cumin, and black pepper. Bring back up to a boil, and cook (uncovered) until the noodles are tender, about 10 minutes.