In blender, purée tomato sauce, chipotles, onion, garlic, bouillon, seasoning and 1 cup water until smooth; set aside.
Heat oil in large high-sided skillet set over medium-high heat. Fry noodles for 2 to 3 minutes or until golden brown all over, stirring often to avoid burning.
Remove noodles from skillet; set aside.
Add sauce and 2 cups water to skillet; bring to boil. Stir in noodles. Reduce heat to low; cover and cook for 10 to 15 minutes or until noodles are cooked and tender. Cover and let stand for 5 minutes.
Garnish with Queso Fresco, cilantro, avocado and chicharrones (if using) before serving.
For loaded noodles, garnish with pickled red onions, sliced fresh chili peppers and/or sautéed chorizo.