As I was making this recipe, I wondered if it would be any good-- it has no garlic, and no ginger. It was great-- my whole family was delighted with it. I used tofu instead of chicken, omitted the mushrooms, and used pea shoots instead of spinach. Lest you think I made a different recipe, I did make the sauce and noodles exactly as specified, but (around here) all things must be adjusted to the kiddie palate (and what I have in the 'fridge!). I dried the tofu on paper towels and browned it in the oil, then added the pea shoots and sauce. Any leftover tofu would make a great filling for summer rolls, but we had no leftovers-- my daughter said, in her cutest 5-year-old girl voice, "I am eating a LOT of tofu." She had thirds. The noodle cakes were yummy too-- crispy and a little salty.