chow mein is normally topped having a thick brown sauce, whilst steamed chow mein is blended with soy sauce right before remaining served. From Wikipedia
Supplied how very good she normally is at answering queries, Im shocked Nagi didnt include off in the recipe notes, or reply to the a number of queries, concerning how long these will continue to be crisp. Has any individual experimented Id love to know what the windowis.
I desire we knew! Its super unconventional for This web site to generally be utterly silent from the encounter of a great number of questions. Mine are inclined to brown properly but theyre far more gritty than crispy. I would like I knew what I used to be executing wrong there, way too!
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