Which kind of vermicelli noodles did you use? The Italian style are MUCH easier to break since they are long and straight like spaghetti. Also, a good tip, break up the noodles into a bowl on the counter while onions are browning then dump the broken bits in when the time is right.
I know you'll get the hang of cooking since very rarely do you make the same mistake twice. You're learning and you don't give up, which is awesome!
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timeasmymeasure
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Date: 2010-06-23 12:43 pm (UTC)I know you'll get the hang of cooking since very rarely do you make the same mistake twice. You're learning and you don't give up, which is awesome!