Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I won’t make this again, it didn’t taste like much of anything. My kids, who took it in their lunches to school didn’t eat it, came home with almost all of the food and were starving. I won’t make it again.
It’s a really easy recipe, but I think the best take away is the sauce. You can play around with it. I reduced the water and used 1 tsp of dry ginger and garlic as a sub and it makes a knock-off Hoisin. Fav is subbing dry ginger and garlic, reducing soy to 2 tbsp, and then adding 2 tsp of Dijon, 1 tsp of sriracha, then adjust water for viscosity.
This was perfect!
I used clear gel in place of arrowroot powder and liquid amino’s in place of the soy sauce.
Added curved tofu, mushrooms, radishes, onions, Napa cabbage and topped it with a few cashews.
I like the simplicity of the flavors its a good base to build upon. I added sriracha and and a tablespoon of crunchy peanutbutter but you can add anything to your liking.
I used this recipe for weekly meal planning. It made five 2-cup servings. It was very colorful & has a very good flavor (not too much garlic or ginger). It is one of my new favorites. I plan to freeze some to see how it tastes later reheated.
Recipe is fine but nothing about this is actually Chinese. No Chinese exclusive ingredients or even inspired by anything. Just call it ginger and garlic noodles and take out the word Chinese.
Yay! You win. Do you loose your cool on ‘jumbo shrimp’ also?