The Definitive Guide to crispy

chow mein is normally topped by using a thick brown sauce, when steamed chow mein is blended with soy sauce in advance of remaining served. From Wikipedia

Given how excellent she commonly is at answering queries, Im surprised Nagi didnt go over off while in the recipe notes, or reply to the multiple queries, pertaining to how much time these will stay crisp. Has anybody experimented Id love to determine what the windowis.

However, offered the flavour in the rice cakes is rather neutral rather then specifically Asian, theres stacks of topping choices! Listed heres some Concepts that arrive at head:

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