Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (6)
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.
Thank you
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?