1 tablespoon canola oil
2 tablespoons minced onion
7 ounces vermicelli pasta
4 cups chicken stock
2 cubes tomato-flavored bouillon
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. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.