1 section of fideo nido (wrapped around itself, as opposed to fideo corto, which is cut)
1 vegetable bouillon cube dissolved in 2 C of water (or 2 C vegetable broth)
1 small can of tomato sauce
Chik'n style seitan
Canola or corn oil
Salt and pepper
(You can add a little garlic if you like-I don't usually, but sometimes I add a can of diced tomatoes)
First, you must fry the fideo. Add enough oil to cover the bottom of your soup pot (a tb or two) and keep the fideo moving. It burns quickly. When the pasta is golden and toasted, add the tomato sauce and cover. That sauce will spit at you like an angry cobra. Make sure to shake the pot by the handle (like when you make popcorn) to keep the sauce from burning. When it turns orange-y and smells yummy, add the broth, pepper, seitan, and garlic if you choose to add it. Add water up to an inch from the top of your pot and bring to a boil. Give it a good stir, then reduce to a simmer. When the fideo is tender, it's ready to season and serve. I like eating fideo with golden, dark yellow corn tortillas.
I've had it with limes and/or mayonnaise added as condiments (no clue about the Reason why people use mayo, but it does taste good). This doesn't keep well because the noodles absorb the broth, but it still tastes good the next day, so I'm advising you to make small batches. And the best part is that it only costs a few dollars to make a pot that serves four people.