Mexican Fideo with Veggies

• 1/2 whole Onion (Medium Size White Or Yellow)
• 1 whole Red Bell Pepper (Or Green)
• 1 whole Zucchini
• 1 whole Serrano Hot Pepper
• 1 clove Garlic, Large
• 2 Tablespoons Olive Oil
• 1 bag Short Pieces Of Vermicelli Noodles (7 Ounce Bag)
• 1 can (14 1/2 Oz. Size) Diced Tomatoes
• 3 cups Beef Broth
• 2 Tablespoons Chopped Fresh Oregano (Or 2 Teaspoons Dried Oregano Leaves)
• 1/2 teaspoons Ground Black Pepper
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Salt
• 1/2 cups Grated Parmesan Cheese
• 2 Tablespoons Chopped Fresh Cilantro
• 1 whole Lime

1. Chop the onion.
2. Remove the stem and seeds from the red bell pepper then cut it into about 2 inch pieces.
3. Set aside.
4. Then cut the zucchini into bite size pieces.
5. Dice the Serrano hot pepper, and dice the garlic.
6. Keep these separate and set aside.
7. Heat a pan on medium heat and add the olive oil, onion, red bell pepper and Serrano pepper.
8. Saute the veggies for about 5 minutes.
9. Then add the noodles and garlic, and stir them in with the oil and veggies.
10. Continue stirring until most of the noodles turn a light golden brown.
11. Add the canned tomatoes, beef broth and the zucchini.
12. Chop the fresh oregano and add it to the pan along with the ground pepper, cumin and salt.
13. Stir together all ingredients and turn the heat down to low.
14. Cover the pan with a lid and cook for about 8 minutes or until the liquid is absorbed by the noodles.
15. Chop the cilantro.
16. Right before serving, stir in the grated Parmesan cheese, lime juice, and chopped cilantro.
17. Serve as a main or side dish.

onion, red bell pepper, zucchini, pepper, clove garlic, olive oil, noodles, tomatoes, beef broth, oregano, ground black pepper, ground cumin, salt, parmesan cheese, fresh cilantro, lime

Taken from tastykitchen.com/recipes/main-courses/mexican-fideo-with-veggies/ (may not work)