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 gonna sprinkle furikake on theseor, how would they are doing with furikake blended in With all the rice

Even so, specified the flavour of the rice cakes is pretty neutral as opposed to specially Asian, theres stacks of topping solutions! Heres some Suggestions that come to thoughts:

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