chow mein is generally topped having a thick brown sauce, while steamed chow mein is blended with soy sauce right before staying served. From Wikipedia
Supplied how fantastic she normally is at answering queries, Im stunned Nagi didnt go over off within the recipe notes, or reply to the many inquiries, relating to how long these will stay crisp. Has any 퍼펙트 솔루션 one experimented Id like to understand what the windowis.
Nevertheless, given the flavour with the rice cakes is reasonably neutral as opposed to specifically Asian, theres stacks of topping solutions! Listed heres some Suggestions that arrive at brain:
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