chow mein is normally topped having a thick brown sauce, whilst steamed chow mein is blended with soy sauce right before staying served. From Wikipedia
Im intending to sprinkle furikake on theseor, how would they are doing with furikake blended in While using the rice
Having said that, offered the flavour in the rice cakes is rather neutral rather than especially Asian, theres stacks of topping possibilities! In this articles some ideas that come to brain:
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