chow mein is often topped that has a thick brown sauce, though steamed chow mein is blended with soy sauce before becoming served. From Wikipedia
Given how excellent she commonly is at answering queries, Im surprised Nagi didnt include off while in the recipe notes, or reply to the multiple queries, with regards to how much time these will stay crisp. Has anybody experimented Id love to determine what the windowis.
Having said that, offered the flavour in the rice cakes is reasonably neutral rather then specifically Asian, theres stacks of topping choices! Listed heres some Concepts that arrive at intellect:
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