Spicy Black Bean Vermicelli

Medium heat is what I used. Heat the oil in a wok or pan, add minced garlic, stir, then add noodles and stir until some are brown. Add 10 oz can of rotel tomates (diced) and half that can of water. Stir and reduce heat. Let simmer for a few minutes until noodles are soft. Then add can of black beans; does not have to be drained but can be. At this point you add the Chili Quick, sprinkle to taste, it helps thicken any sauce. I wouldn't add more than one teaspoon. At this time, add the cumin to taste also. I just sprinkle and stir. Stir well and when excess moisture is absorbed it is done.