chow mein is usually topped which has a thick brown sauce, though steamed chow mein is blended with soy sauce ahead of getting served. From Wikipedia
Im going to sprinkle furikake on theseor, how would they are doing with furikake blended in Using the rice
Even so, supplied the flavour of the rice cakes is pretty neutral as opposed to exclusively Asian, theres stacks of topping solutions! In this articles some ideas that come to thoughts:
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