chow mein is often topped that has a thick brown sauce, though steamed chow mein is blended with soy sauce before being served. From Wikipedia
Provided how fantastic she usually is at answering queries, Im shocked Nagi didnt protect off during the recipe notes, or respond to the several inquiries, about how long these will remain crisp. Has any individual experimented Id like to know very well what the windowis.
Nevertheless, provided the flavour on the rice cakes is rather neutral rather than particularly Asian, theres stacks of topping alternatives! Listed heres some Strategies that arrive at intellect:
God I really like these. All your recipes are astounding. The top cookbook I have at any time owned. Not very as good given that the stunning Dozer but close.. I like him a great deal. Thanks for generating crispy meals attention-grabbing once again.