• Eat Your Books

  There are some minor differences between the indexed Australian edition and the edition in the ROW. Please let us know if you feel any of the differences warrant an EYB Comment to alert members.

• Ganga108 on October 02, 2021

  I have the Australian version of this book. The differences between the recipe indexes on EYB and the actual recipe in the book are disconcerting and at times frustrating. But love this book so very much. Every recipe is full of flavour - Hetty is the Queen of Umami and Carbs. It has reignited a love of Asian/Chinese food. Learning to make dumplings is a game changer. Also, and very important to all vegetarians, the book is purely vegetarian - we don't have to spend time scanning ingredient lists to see if what we want to make is meat-free. Thank you again Hetty! Such a refreshing change.

Notes about Recipes in this book

• Everything oil

  • Astrid5555 on June 28, 2021

    Delicious, could drizzle over everything!

  • jenburkholder on December 28, 2021

    Very good, flavorful and super easy to make.

• Rayu

  • Astrid5555 on January 05, 2022

    Very tasty, perfect for adding some spice to a lot of dishes.

• Vegan 'fish sauce'

  • christineakiyoshi on February 26, 2024

    Fantastic!

• Reliable dumpling dipping sauce

  • sayeater on November 04, 2021

    Like it says, reliable dumpling sauce. Tastes good and easy to whip up to have with store-bought potstickers or scallion pancakes. Still not as good as the dumpling sauce at my local Chinese place, wish I could get their recipe...

  • et12 on January 16, 2022

    Easy to make and tasty but felt it needed more saltiness.

  • pamacea on January 08, 2026

    Good, but not great. Bland compared to others I have tried.

• Shallot / scallion pancakes

  • mooo42 on June 06, 2021

    These are scallion pancakes, made with scallions, not shallots :)

• Quick kimchi: kimchi paste

  • Ganga108 on August 14, 2021

    Easy and a great kimchi paste. I have made kimchi for decades using a very similar recipe for the paste - my usual one adds pear as well as the apple and I love the sweetness it gives.

• Quick kimchi: fennel

  • Ganga108 on September 05, 2021

    Fantastic! Excellent eaten as fresh kimchi too.

• Egg, pea and ginger fried rice

  • Lepa on May 11, 2021

    I took some liberties with this recipe and used it more like a blue print. I sauteed the ginger and scallion first, added rice and when everything was warm made a well for the egg to cook in before mixing it into the rice. This was easier than making the egg, taking it out and then frying the rice. The resulting dish was quick and easy- perfect for a delicious and healthy lunch!

  • j.va on August 04, 2021

    made using corn and peas. delicious, especially with some ginger-scallion sauce to top at the end.

  • rach3190 on March 22, 2025

    As is, the recipe was too bland for us. When I reheated it the next day I added fish sauce, dark soy sauce, chili garlic paste, and we liked it a lot more. Eggs cooked up brilliantly even in the stainless steel pan, no sticking!

• Soy sauce chow mein with a fried egg

  • Ganga108 on July 10, 2021

    I made a veg version using a chickpea flour "omelette", crispy garlic and roasted chilli pumpkin instead of the egg.

  • Agaillard on October 18, 2021

    I definitely have progress to make on how to handle rice noodles, and especially vermicelli like the ones I had, and ended up to be a really strange texture after the panfry step (a giant mash which I then managed to break up and cook dry, but I am sure there is a better method, I am just very inexperienced with noodles). For the rest, the recipe is (deceptively?) simple, but that might be because I was lacking the dark soy sauce the author is referring to! Nevertheless, it was quite tasty and pleasant, I might do again once I determine how to handle the noodles!

  • Babycarrot on July 23, 2023

    IMO, this was just okay. Maybe bc I made in a pan and not a wok? I also didn’t have dark soy so just used regular. I do think some chili oil and hoisin sauce will spruce up the leftovers. Overall didn’t have much taste.

• Condensed milk French toast

  • Ganga108 on August 04, 2021

    I made a vegetarian version with a mix of besan, milk cream, eno in place of the egg mix.

• Tomato macaroni soup and scrambled egg

  • Melissa_427 on September 20, 2022

    Really enjoyed this dish. Used a combo of fresh tomatoes and the soup was delicious.

• Soba breakfast platter

  • Ganga108 on September 27, 2021

    This is the perfect grazing plate. I made it my way with lots of salad veg, the soba noodles topped with yoghurt and the dipping sauce. it is perfect for lunch. I also like it when eating alone - I can eat my fill when hungry then graze for the rest of the evening as I potter around doing odd jobs. Healthy plus!

• Miso oats with egg and avocado

  • Ganga108 on October 02, 2021

    A delicious and healthy breakfast. How good is porridge, especially savoury porridge! I topped the porridge with sour cream and tahini in place of the egg. A delicious beginning to the day.

  • Ganga108 on October 02, 2021

    The Australian version does not have the Everything Oil as an accompaniment, but it certainly is a good idea.

  • mduncan on August 04, 2022

    Good recipe exactly as is, indulgent if topped with butter. I also added a splash of soy sauce and thinly sliced Persian cucumber rounds, and had excellent leftovers by topping with extra sharp cheddar.

  • Babycarrot on August 27, 2023

    Delicious. The chili crisp should not be optional imo. I see now another commenter suggested some cheddar cheese, which is intriguing and may try that with the leftovers. Subbed chicken for veggie stock and didn’t add any additional salt. A nice change for a weekend breakfast.

  • ethacher on February 14, 2026

    Did it as written once, and today with pickled onions and sauteed greens rather than avocado. Still with soy egg and sesame - delicious! Also used steel cut oats in instant pot for true easy mode

  • mfsimmons on April 14, 2026

    This was really tasty! I used chicken bone broth to up the protein a bit and added a handful of spinach, but it was a warming and comforting breakfast. I agree with others that the chili crisp isn’t optional.

• Easy homemade hand-pulled noodles

  • Ganga108 on June 17, 2021

    One of the recipes suggested with noodles is to drench them in Everything Oil (P77). I can really recommend this, it is so good!

• Tomato and egg rice noodles

  • Ganga108 on July 15, 2021

    Delish! Used chickpea flr omelette (incl a little cream) instead of eggs, used cherry tomatoes unpeeled and left whole. Added splash pomodero (tomato puree). Thickened with a little left over chickpea flr mix.

  • Tina_Berlin on September 29, 2021

    I made a tofu scramble to make this recipe vegan

  • Astrid5555 on July 07, 2022

    Delicious and quick to make. Would reduce the sugar time, a little too sweet for my taste.

• Cacio e pepe udon noodles

  • gamulholland on May 16, 2021

    So delicious. Meat-eater husband asked me to make it again. :) I added edamame, which was perfect on it. Will definitely make again.

  • Rutikazooty on May 21, 2022

    My son made this for dinner for our group and it was devoured by all. It meets his needs for simple dinner prep since he will be off his meal plan at university. We used frozen udon noodles boiled in salted water. I would suggest using less salt in the water as the udon we used had salt in the noodles and I thought the overall dish was just a tad too salty.

  • et12 on March 11, 2023

    Wanted to make something quick for lunch and this was perfect. Took no time at all but such a tasty and comforting dish.

  • Astrid5555 on April 20, 2025

    So quick and easy to make, perfect for a home-office lunch!

  • jessncanfield on May 10, 2026

    So easy, and really good. Added spinach which I would do again.

• Shawarma 'Singapore' noodles with corn and cauliflower

  • Ganga108 on July 18, 2021

    I made this with the hand-made pulled noodles from P76 (in the edition that I have), rather than the vermicelli. It still worked very very well.

  • Jane on October 11, 2021

    This wasn't a hit for me. I felt it was rather bland as a stand-alone dish. It may be better with some marinated chicken or meat so the noodles and veg are the background. But as a dish on its own it was boring.

  • Astrid5555 on February 05, 2022

    This is perfect for a quick lunch. Since my cauliflower florets were still crunchy after stir-frying for the specified time (I must have cut them too large), I added my frozen corn and peas and a little water and steamed the vegetables for 5 minutes which worked perfectly.

  • christineakiyoshi on April 23, 2024

    Tasty dish that comes together quickly. Makes a large serving, I will be enjoying leftovers for a few days. 4 out of 5 stars.

  • MsMonsoon on July 14, 2025

    Really liked this. Used Astrid’s tip to cut the cauliflower small enough so it would cook through. Used frozen peas and corn and let them sit out to defrost for about an hour. I had instant vermicelli which only soaks for 2 min instead of 10, but they worked out. I was generous with onion and garlic and wouldn’t mind going even heavier on the veg next time. Might add more of the spices, too. My smoked paprika was smoked hot paprika, which is probably not correct, but it definitely made it not bland! A little difficult to distribute the spices through all the delicate noodles — maybe needs more oil or the addition of a bit of water after blooming the spices in oil. Makes a lot!

  • crandall57 on September 12, 2025

    Great dish! Quick, easy and flavorful. I followed the advice of earlier reviewers and broke up the cauliflower into small florets. Because of an allergy to Maggi Seasoning Sauce, we served it with Tamari.

• Cold peanut butter green tea noodles with cucumber

  • eclairea on August 09, 2025

    Perfect summer dish for a sweltering day! Easy, fast, tasty.

  • Ntesfai on December 12, 2025

    Easy and good.

• Sesame rice noodles with 'everything oil' and charred broccoli

  • MollyB on June 24, 2021

    A very nice, easy recipe (if you have the 'everything oil' made). Who would have thought that just noodles and broccoli could be so good? We roasted the broccoli rather than pan-frying, and used Trader Joe's pre-cooked "Thai wheat noodles" and those variations worked well.

  • Astrid5555 on June 28, 2021

    While the kids did not particularly like the tahini in the sauce, we adults found this to be an excellent midweek dinner. Quick to make, needs the everything oil on top!

  • Ganga108 on July 27, 2021

    Excellent! Used broccolini that I char-grilled. Very excellent.

  • christineakiyoshi on March 17, 2025

    Another fantastic recipe. So simple and packed with flavor. This is a very hearty dish! 5 stars

  • anna_1bxel8 on January 06, 2026

    This needed some flavour boosters. I added some seasoned rice wine vinegar and 5 spice powder to the sauce. I roasted the broccoli and threw in some tofu.

  • anna_1bxel8 on January 06, 2026

    Roasted the broccoli with tofu. Added seasoned rice wine vinegar and 5 spice powder to the sauce for needed flavour. Added chile crisp instead of everything oil.

  • rosie_t81cht on May 03, 2026

    Needed the chilli oil, didn't love the tahini sauce. Nice and easy dinner.

• Mapo tofu

  • luluf on January 19, 2021

    Very easy and tasty. Would make a lovely breakfast

• Green bean goma-ae and chilled soba noodle salad

  • saladperson on February 11, 2021

    This made a tasty and quick lunch. I added some pan-fried tofu to pad it out a little. I don't have a pestle and mortar so my sesame seeds weren't crushed; I didn't find it to be a problem.

  • jenmmcd on January 04, 2022

    Really liked this. Full of flavor and came together quickly. Topped with grilled shrimp. Kiddo called it a “definitely make again” recipe.

  • Ganga108 on December 31, 2021

    I love TAWL in many different ways. One of those is that most of her recipes are not only flavour/umami packed, they come together in minutes. This noodle, green beans and sesame dish is absolutely delightful.

  • dakota_dqnii0 on May 20, 2026

    Delish! Added fresh peas, baked tofu and sautéed shiitake mushrooms. Almostttttt too salty from soy sauce but it ended up being good

• Roasted Brussels sprouts, chickpeas and edamame with ginger-shallot oil

  • saladperson on February 11, 2021

    My partner call this "a five star salad". Didn't change anything. The ginger takes a while to grate/chop, but otherwise this is a low-active cooking time recipe. Classic Hetty.

  • Katie on March 10, 2026

    Great with a squeeze of lime too

  • hbusig on December 06, 2024

    21 year old, veggie-averse son ate two helpings! This was pronounced as delicious by all!

  • jenburkholder on October 07, 2024

    Fine but not exceptional, easy dinner. I added a splash of rice vinegar at the end as it felt a bit unbalanced.

• Homemade black bean sauce

  • saladperson on February 11, 2021

    This was SO much better than the jarred counterpart I bought just in case I messed this up (I didn't.) Super easy but disappears a little too quickly...

  • MollyB on May 16, 2021

    Fabulous sauce!

• Salt and pepper eggplant

  • saladperson on February 11, 2021

    Fry the eggplant immediately after rolling in cornflour or it will sink in and go gluggy. Only flour as much as you'll expect to eat. Delicious, but sits heavy in the stomach because of the shallow frying. Put this out as snacks at a party once and they got vacuumed up in about 40 seconds.

  • Ganga108 on June 07, 2021

    Absolutely delicious! The soaking in soy sauce or tamari does soften the eggplant as she says. Crispy outer, soft inner and extremely addictive.

  • christineakiyoshi on August 02, 2021

    This is delicious! I had a bunch of ripe white eggplants from the garden and this came together quickly for lunch. Will make again!

  • MsMonsoon on December 29, 2025

    I don’t often fry things, but I’m glad I did — this was delicious! The seasoning salt is very good and I used some of the leftover to sprinkle on some (fried!) tofu squares a couple days later. Probably could use less oil in the pan than the 1/2” specified in the recipe. Used a jalapeño instead of a red chile since that’s what I had.

  • ariel_uys0p6 on April 14, 2026

    Amazing

• Buttery miso Vegemite noodles

  • saladperson on February 11, 2021

    Another quick, easy, tasty lunch - and I didn't have to go to the shops for any of these ingredients. I scaled the recipe to serve just one, guessed at the miso and vegemite amounts - probably went a touch too heavy, will try 1 teaspoon of each next time. But I'd eat this any time, even despite going too heavy on the vegemite (not Hetty's fault.)

  • Astrid5555 on April 13, 2022

    This dish will go into our regular home-office lunch rotation, very tasty and so quick to make. Hubby actually licked the plate.

  • mduncan on August 04, 2022

    First recipe I made from this book and it was delicious. Definitely a splurge with all the butter and cheese, but so good. I ate for dinner, then the next day for breakfast, lunch and dinner again. Great as is, with some added soy sauce, with extra cheese and chives, and cold right out of the fridge. Highly recommend.

  • hbakke on April 13, 2022

    I scaled the recipe down for one serving and probably should have decreased the miso and Vegemite down even further than 1/4. The resulting noodles were VERY salty, nearly inedible. It was quick and simple, but I don't think I would make it again.

  • Sparkles75 on August 21, 2022

    Thought I would love this being a Vegemite lover but I found it almost unpleasant and didn’t enjoy it at all. Others have loved this so Im the outlier here

  • mackenzie301247 on March 12, 2026

    I"d probably half the amount of vegemite - but willing to give it another shot!

• Cumin tofu stir-fry

  • cdglamontagne on April 19, 2021

    Loved this, though it took longer to make overall than the recipe suggests. I was skeptical of the raw cumin mixture at the end but it was amazing. Will make again.

  • Astrid5555 on May 08, 2021

    Like the other reviewer I was also sceptical about the raw cumin spice mix going in at the end, but this really made the dish. While we adults really liked this, the kids asked not to repeat it, what a pity!

  • Lepa on May 11, 2021

    We really liked this dish but my husband and son weren't fans of the texture of the tofu because it got gloopy from the potato starch. I might just fry the tofu without it next time. Like the other poster I found that it took a bit longer because cauliflower takes a long time to cook on the stove top. I just used 1 teaspoon of gochugaru so the final dish wouldn't be too spicy for the kids and sprinkled extra on the adult portions. We also ate this with a gojuchang dipping sauce (Mother in Law brand tangy dipping sauce) on the side, which was an excellent flavor combination and added a bit of extra spice. We will definitely repeat this, as it's so unusual and good.

  • Apollonia on January 21, 2022

    This was not our favorite dish from this book. It's been a long time since I ate meat, but I have had my share of xi'an cumin meat dishes before going vegetarian and part of why they work is the unctuousness of the meat with the dry spice. Tofu, which I will normally inhale in any preparation, just didn't cut it here. My cauliflower also took substantially longer to cook.

  • eatdrinkstagger on September 07, 2022

    can marinate tofu on a platter so all pieces are evenly coated

  • Rutikazooty on April 28, 2022

    First recipe made from this book. Took me about 1-1/2 hours to make. Subbed cauliflower with farmers market black pearl mushrooms and some broccoli florets. Used half the gochugaru because some of family has low spice tolerance. I fried the spice mixture a little longer since she has you adding it at the very end and, really, Indian spices need to have that time in the oil and heat. Like other reviewers, we found the resulting recipe flavorful but very very dry. Too dry to repeat -- although I ate up my portion. I've made a similar dish with lamb (and Szechuan peppercorns) which is also dry-ish but the lamb does indeed have the fatty unctuousness (thanks to reviewer Apollonia for giving me the words to use to describe this) that the recipe needs. Still can't wait to cook more from the book. And if anyone has suggestions for what to add to the final recipe to mitigate the dry-thing, please comment in the notes for this recipe! I want to learn how to do that.

  • jenburkholder on September 27, 2021

    I thought this was super meh - too dry, and very one-dimensional. A bit of Sichuan peppercorn and rice vinegar perked it up. I was also reminded of why I don't coat tofu when frying, as the coating just sticks and peels off; it would be better without.

  • rouge8 on November 05, 2025

    Tastes exactly like a cumin lamb dish, but the texture is very different. Really interesting recipe!

• Life-changing udon with soft-boiled egg, hot soy and black pepper

  • Barb_N on April 29, 2021

    I made the version on Alexandra Stafford’s blog with baby bok choy, I quartered mine and blanched with dry udon noodles. I omitted the sesame oil and pepper, not being a fan of either flavor. I used artisanal Kishibori shoyu (? light soy sauce?) and the depth of flavor was noticeable. I also used homemade chicken stock which I always have in the freezer. This was excellent, if not ‘life changing’...

  • Astrid5555 on June 28, 2021

    So good, also used homemade stock (in my case frozen beef stock I had on hand). A family winner, will go into regular rotation for a quick midweek dinner.

  • Ganga108 on August 23, 2021

    I was expecting "life changing" but found it rather unimpressive. I don't cook with eggs, and I think this made a lot of difference even tho Hetty says it can be omitted. Also, to have some Asian greens included (like the photo here from Barn_N) would have been great! On the plus side, it is a quick and easy meal.

  • IvyManning on May 13, 2022

    Not really "life changing," though the addition of butter to udon is a nice touch.

  • skvalentine on January 02, 2025

    Didn't love this, although my kids went crazy for the eggs (somehow their fist time having a soft-boiled egg! Will repeat!). Appreciate the quick and easy aspect of this meal, and I think the broth is probably the key here. I used boullion. Would like to try with a really great homemade broth. And different noodles--I used the thick frozen udon and didn't like the texture.

  • katherine_94j60m on May 29, 2026

    Takes a few small pots but is quick and easy. Total comfort food.

• Green beans with black bean sauce

  • MollyB on May 16, 2021

    Great recipe! I made the black bean sauce from the cookbook, and it adds an amazing depth of flavor to an otherwise simple green been stir-fry.

• Baking tray chow mein

  • Astrid5555 on May 31, 2021

    Excellent! Don’t overcrowd your sheet pan, otherwise your noodles won’t crisp up. Next time I would leave out the canned baby corn, but this is just a personal preference. Will go into our regular dinner rotation!

  • Apollonia on September 06, 2021

    This was a big hit for us. I hate baby corn, so skipped that and doubled the asparagus. I used a separate sheet pan for the noodles, and I think that's the right call to make sure everything gets crisp.

  • rach3190 on March 22, 2025

    TRY AGAIN DON'T CROWD PAN. Definitely a keeper, with a few adjustments. We'll use two sheet pans next time, as the noodles were crowded and didn't crisp as much. This will allow us to do more veg next time too, always a good thing. We used hoisin for the sauce which was tasty, but I think we'd increase the sauce in general next time (especially if adding more veg).

  • skvalentine on March 08, 2023

    Delicious! I added some extra veggies I need to use up (brussels sprouts), and next time I would add even more veggies. I'd also make a bit more of the sauce. Will definitely repeat this versatile and fast weeknight recipe!

  • Ganga108 on September 16, 2021

    A huge hit. Used snow peas instead of asparagus. Added some crispy fried glass noodles too, couldn't help myself. But the tops of the baked noodles crisp up really nicely - you do need to bake them long enough or hot enough for them to crisp.

• Red curry laksa noodle soup

  • Lepa on June 03, 2021

    This recipe is brilliant. It's easy and quick and has a wonderful, complex flavor. I mostly followed the recipe but used Better Than Bouillon No Chicken base instead of vegetable broth. In addition, I didn't have fresh egg noodles so I used dried egg noodles. I used bok choy for the greens and reduced the red curry paste to 1 TBSP so it wouldn't be too spicy for the kids. My husband and I topped ours with sriracha to add more heat. We all loved this recipe. I expect it will be on heavy repeat at our house.

  • Ganga108 on September 12, 2021

    Quick and easy, wonderful recipe. I added a variety of veg (wombok, beans, snow peas, broccolini, yuba, sliced shiitake). Topped with Chilli Crisp, Crispy Fried Shallots, coriander leaves and sliced spring onions. I had some Asian herbs lying on the bench top so simmered them with lime and dried shiitake to make a veg stock for the laksa. This is a comforting dish. Wear a bib or put a tea towel around your neck to soak up the splashes from the noodles and broth.

• Peppery bean sprouts with tofu

  • Lepa on June 09, 2021

    This is simple and good- especially with some Chinese Chile Crisp!

  • MollyB on March 17, 2023

    Very nice, simple dish, served with rice. It was good weeknight vegetarian dish. I used firm tofu, as that was what I had on hand, and it worked pretty well (though I do think extra-firm would be better).

  • ShayLRoss on February 06, 2026

    This dish is pretty straightforward although I would have liked a stronger flavor as the white pepper didn't kick in as much as I would have liked. I think adding a spicy sauce or chili crisp would be good, and I would pair this with something else as it felt more like a side dish

• Cucumber and cabbage noodle salad with black bean sauce

  • MollyB on August 03, 2021

    Very nice recipe! We made it with the black bean sauce from the cookbook, with some of the "Everything oil" on top. Make sure to add enough salt - I forgot to salt the noodle water and it would have been better with that added salt. I served the leftovers cold with some leftover chicken, and that worked really well.

  • Apollonia on January 15, 2022

    We enjoyed this a lot with the black bean sauce from the book. Very light and tasty. I probably used double the amount of bean sauce called for (we like fermented beans!) but the recipe made plenty.

  • Jenny on October 13, 2021

    I left off the cucumbers as my husband is not a fan. I used regular pasta instead of rice noodles because I didn't want to search the pantry. I used Napa cabbage and left the pieces longer to add more texture. This is an incredible dish. I always salt my water - whether the recipe calls for it or not - it makes a huge difference. Even soaking rice noodles in hot water - always add a little salt. Next time I'll add a little of the everything oil as Molly B suggested.

  • MsMonsoon on August 04, 2025

    I visited 3 grocery stores and not one carried black bean sauce! I ended up having to use Lee Kum Kee hoisin sauce. It was still good but definitely want to try it with the right sauce next time and hope to make my own from the book's recipe. Used instant rice noodles (soak in boiling water for 3 min -- salted water per Jenny and MollyB's recs.) Used 2 regular cucumbers instead of 4 Persian, and red cabbage instead of Savoy. The roasted nuts really add to the dish so don't skip those. This makes a lot and could be a good dish to bring to a picnic or potluck.

• Ong choy with miso

  • Ganga108 on August 04, 2021

    I added 2 sliced 1-clove garlic in place of the normal garlic cloves, delicious.

• Finger-lickin' good edamame beans with fried curry leaves

  • Ganga108 on August 22, 2021

    If you haven't eaten edamame pods before - make sure you read the preamble. Edamame pods are stringy and inedible. The delight in this dish is sucking on the pods and extracting the beans with your teeth. Delicious! It is good to know your tamarind paste before using in this recipe. If it is extra sour, use a little less.

• Bánh mì salad

  • Ganga108 on September 01, 2021

    Absolutely delicious. I added mushrooms, red radishes and beetroot to the pickling veg mixture.

  • hbakke on November 19, 2023

    We loved this easy salad. This had all the great flavors of a vegan banh mi sandwich. I used the mandolin to quickly julienne the daikon, carrots, and cucumber and doubled the amount of vegetables in the quick pickle to use them up. Will repeat.

  • Caroline.andrews1018 on August 15, 2023

    Very tasty!

  • BlueSkies21 on April 29, 2026

    Love this recipe, but takes a long time to prep the ingredients

• Celery, mushroom and leek 'dan dan' noodles

  • Jane on October 25, 2021

    I wasn't keen on my last noodles from TAWL (Shawarma 'Singapore' noodles) but these I loved. There was so much flavor in the caramelized mushrooms, celery & leeks plus the very flavorful dan dan sauce. Definitely a repeat for me.

  • Astrid5555 on March 07, 2025

    Amazingly delicious, will be repeated a lot.

  • rach3190 on March 22, 2025

    This one ended up being quite a thick and cloying sauce for us and it didn't seem like the flavors of the mushrooms or leek came through much. This could be due to the thickness of tahini varying. We also used Laoganma Spicy Chili Crisp Sauce for the first time, and a less funky chili oil might have had a cleaner taste here. I fear that and the tahini was doubly down on rich flavors - so this miss is likely on us.

  • mackenzie301247 on March 15, 2026

    Really good, just dont make my mistake and use mung bean noodles that stick together the minute you drain them. I would double the toppings for same quantity of noodles next time (300g dried/450g fresh.)

  • katewalton on February 21, 2026

    Genuinely surprised at how fantastic this combination of vegetables tastes.

• Pad Thai salad with shredded cabbage and kale

  • Jane on November 01, 2021

    I liked this a lot. Leftovers survived well for a couple of days and the salad did not mind being heated up. There was lots of flavor from the dressing and a good range of textures with radishes, cabbage and peanuts for crunch.

  • MsMonsoon on May 25, 2025

    Really good! I was skeptical that there was enough dressing for all the noodles and vegetables but it was perfect. I used regular fish sauce, one extra scallion, and used a little extra cabbage and herbs. This is a pretty noodle-heavy salad and I think you could play with proportions, doing less noodle, more greens, if desired. Since my rice noodle packages come in 8 oz. packages (not 12 oz.), I may try that if I’m feeling like more veg, less carb. Note that EYB lists shallots but there are no shallots in this recipe, just scallions.

  • christineakiyoshi on February 26, 2024

    I liked this very much! I subbed cauliflower for kale. The vegan fish sauce is amazing.

  • dakota_dqnii0 on February 23, 2026

    I make this often and just make sure to include a bunch of salty peanuts and fresh herbs. Topped with baked tofu and random sauces from my fridge.

  • sayeater on October 14, 2021

    Really enjoyed this salad! Would probably sweeten up the dressing with more brown sugar next time, other than that all the flavors and textures were wonderful.

• Banana and black sesame loaf

  • Jane on October 25, 2021

    This was OK though I was relieved when it was finished (not a good sign with a cake). There was a slightly gritty texture which could have been the GF flour or the ground black sesame seeds. I baked it the max time and the tester came out clean but on cooling the center was rather underdone. There are lots of other banana bread recipes I prefer, both regular and GF, so this will not be a repeat for me.

  • ally_bzvdmt on February 18, 2026

    I loved this recipe! I used regular all purpose flour but this needed more like a 1/2 ts of salt

• Sour and spiced coconut noodle soup

  • Apollonia on September 08, 2021

    A lovely meal to eat on a rainy day. I increased the vegetables and decreased the noodles.

  • Rutikazooty on May 21, 2022

    Made this and those of us eating thought it could use a bit of tweaking. We started with refrigerated fresh rice stick noodles (vacuum packed) that said to boil for just a few seconds. Next time, I will take them out very quickly! My bad for letting them get a little gummy. The critique of the soup itself starts with making sure you have a good broth base--I used a no-chicken vegetarian broth that was fine but may have been part of the issue with the soup not having enough umami. Better with homemade or maybe a homemade dashi broth. We used the whole can of coconut milk and one recommendation was to start with half a can as it was a tad too rich. We used king trumpet and shiitake mushrooms, sweet potato (these were cut into small dice and cooked too long so they were a little mushy--watch your cook time or make larger cubes), and added beansprouts. So the final dish was tasty but needed better chef-ing in the kitchen to be a knock-out. Worth trying again.

• Simple vegan wontons

  • MollyB on January 06, 2022

    Very tasty wontons! The seasoning is (as the recipe title suggests) fairly simple and gently flavored, but delicious. We served with both the Everything Oil and dumpling dipping sauce, and were happy to have both My 10-yr old loved them plain and unadorned (especially the ones he shaped himself).

  • christineakiyoshi on May 02, 2024

    Made a batch of these for the freezer. Easy to make and my husband loves them. 5 stars.

  • Ganga108 on September 22, 2021

    Absolutely delicious. I made them according to the recipe except I had to use round wrappers. I could still curl them around Ok. Cooking time is spot on. Addictive once you start eating them.

• Tamarind apple crisp

  • jenmmcd on November 12, 2023

    I love this topping. Made extra and use it as a indulgent granola. So yummy!

  • Ganga108 on December 22, 2021

    From one of my absolute fav cookbooks this year, is Tamarind Apple Crisp. I expected it to be about the apples, like an apple crumble. But no. It is about the tamarind, the beautiful soft texture of the apples, and the crispy oats and almond topping. Delish! I served with sour cream, the perfect accompaniment. (Note that I had far more crumble than shows in the pic in the book.)

• Herby mushrooms [dumpling filling]

  • Astrid5555 on February 04, 2023

    Excellent dumpling filling!

• Brussels sprouts, miso and sesame [dumpling filling]

  • Astrid5555 on February 04, 2023

    A little time consuming to make but so worth it.

  • et12 on January 16, 2022

    Delicious and so easy to make! Great vegetarian option for dumplings.

• Spicy sesame 'tantanmen' ramen

  • Astrid5555 on January 05, 2022

    Both of my teenage boys loved this. The broth was exceptionally good, considering that it only took minutes to make using vegetable stock powder and only a little bit of unsweetened oat milk I had in the fridge.

  • christineakiyoshi on March 13, 2023

    This is delicious and hearty. I will probably cut the tahini in half, this is very heavy.

  • Ganga108 on October 05, 2021

    This is a rare "not as good as the others" recipe from TAWL. I would have liked the broth to be punchier and the tofu could have been more flavoursome. Adding Chilli Crisp as a topping improved the flavours. Will use my favourite scrambled tofu recipe if I make this again.

  • lily_z5lwe7 on April 14, 2026

    Fice star recipe. Absolutely perfect.

• Sweet potato with black-eyed peas and coconut vinaigrette

  • Lepa on January 21, 2022

    This is a quick and easy salad that feels healthy and is really good. I particularly liked how the sliced sweet potatoes cooked quickly and perfectly (they were soft without burning, which never happens for me)! My kids also liked this so I'll be making this again.

  • jenburkholder on June 03, 2022

    Very tasty for the amount of work. We doubled the black eyed peas (and cooked from scratch) and halved the amount of sweet potato. This ratio worked great for us. Nothing mind-blowing, but easy, healthy, and tasty.

• Spicy celery, tofu and glass noodle salad

  • katiesue28 on May 08, 2024

    This was a bit disappointing. I think that it needed some more ingredients to fill it out. Some sauteed mushrooms would be a good addition. Overall it is a quick dish and a good way to use up some celery, but I wasn't "wowed" by it.

  • Ganga108 on September 08, 2021

    Adorable! and Amazing, this easy salad. I thought the dressing was going to be too acid and only added a little. But I kept coming back to add more. The "sour" of the dressing goes so well with the noodles, greens and tofu, bringing out a sweetness - I guess from the greens. I pan-fried firm tofu as that is what I had (love 5-spice tofu but it's a bit of a drive to get it). The greens I used was the last of a huge wombok that I have been using for everything. It was as big as a fat baby and I reckon I used it in half a dozen dishes. It was perfect in the dish. I also added onion rings to the dressing as there as half an onion left over from another dish. The dressing cured it so the sharp bite was removed and I loved the addition.

• Lychee and ginger soft serve

  • mooo42 on March 10, 2025

    This was way too sweet for me.

  • saladperson on February 11, 2021

    This was tasty, but not special. I had mine in the freezer for hours longer than the recipe said and it was still very runny/liquid.

• Flourless soy sauce brownies

  • j.va on August 04, 2021

    nobody could tell they were gluten-free. They have a texture reminiscent of flourless chocolate cake and the soy sauce gives a nice savory note. will make again.

• Bibimbap salad bowl

  • skvalentine on January 03, 2025

    First time making bibimbap, and my family wasn't too keen on it. I like the idea though, so may try experimenting with flavors.

  • alysekstokes on April 02, 2026

    A versatile salad bowl that you can make exactly as specified or treat more like a formula for riffing.

• Whole roasted gochujang cauliflower with smashed roasted butter beans

  • Jardimc on March 04, 2023

    My bad. I was seduced by the pretty photo and recipe title. As this was my first time attempting this recipe, I followed it to the letter. I would have done better to follow my instincts, especially on the smashed butter beans. Baking the mash uncovered on sheet pan rendered them dry and inedible. My guess is this recipe was most likely a sketch, written in a hurry and never tested. Seasoned cooks will likely be able to anticipate the pitfalls and adjust accordingly. Beginner cooks beware.

  • ethacher on February 16, 2026

    Good but not great - beautiful, but with the sauce just on the outside the caulk wasn't quite flavorful enough, and a little dry overall with the crispy beans. I added some spiced yogurt and that helped.

• Crispy tofu and coriander balls

  • Ganga108 on August 17, 2024

    This is one of my most cooked-from cookbooks, and today we are making these balls, one of the few dishes in the book we haven't tried yet. They are SO delicious! I served with some aioli as per the recipe, and also Australian tomato sauce (more tart than sweet) as an optional dipping sauce. Love these so much.

• Seaweed lettuce salad

  • Ganga108 on September 17, 2021

    I was sceptical about this recipe but my love of kombu got the better of me. And the salad ticks all the boxes. The dressing, the soft lettuce, the creamy avo, the kombu with the taste of the sea, the gochugaru - divine. I used less kombu than the recipe states - about half, as I wanted it to sit in the background to the avocado. BTW, the book says that hijiki can be substituted for kelp but there are warnings about the safety of hijiki - do your research. Hetty equates kelp with kombu which is not quite correct (at least here in Australia there are differences). I love kombu and use it a lot - it is hard to get and shops no longer know what it is. So I order it online.

• Braised lotus root, black fungus and vermicelli

  • Ganga108 on September 17, 2021

    This is a cut-down version of the classic Buddha's Delight. And it is still delightful. I reduced the black fungus considerably, and added some dried shiitake that had been soaked and cooked with the kombu for the Seaweed Lettuce Salad a few pages further on. Used the cooking liquid for the stock in this recipe, and oh the taste of the broth in the finished dish! Recommended for adventurous foodies and those familiar with the more unusual Asian ingredients. Feel free to add bean sprouts and snow peas for a little lightness and colour.

• An ode to Chang's crispy noodle salad

  • Ganga108 on September 02, 2021

    Chang's Crispy Noodle Salad was the darling of Australia in the 1990's - everyone made it, and it was a great, easy salad to take to BBQ's, Picnics etc. Hetty had reintroduced it, and added tofu - an excellent addition. I love the addition of fine diced cucumber and bean sprouts. Shredded carrot and fine diced capsicum can also be added. The dressing is excellent.

  • saladperson on February 11, 2021

    Made this for four people, it got hoovered up and there were no leftovers. I only used 1 tablespoon of sugar in the dressing, and have continued to do this on repeat makings.

• Miso-kale pesto

  • sayeater on March 17, 2024

    Great variation of kale pesto. I like the fullnes of flavor miso brings instead of just salt. I only used a couple tablespoons of olive oil, the amount called for seemed like overkill and I'm turned off by oily pestos.

• Black pepper Brussels sprouts with cold silken tofu

  • rouge8 on November 06, 2025

    Surprisingly spicy!

• Dumpling salad

  • katmagdunn on April 08, 2026

    I make this all the time. More an idea than a recipe, I adapt the salad bit to whatever I’ve got!

• Pasta salad with umeboshi vinaigrette

  • FieryFantail on January 30, 2026

    Tasty, filling and fresh

• Bright and lively potato salad with fennel, watercress and coriander and lemongrass pesto

  • FieryFantail on January 20, 2024

    So delicious! Substituted watercress with rocket

• Green papaya salad, but with apple

  • Ganga108 on September 23, 2021

    I do love a wicked tamarind dressing and this one is no exception. It pairs so well with the pounded salad of tomatoes, apples and snake beans with lime, chilli, peanuts and garlic. This is the sort of salad that you can eat a bowl for lunch, and then go back for a second one. Absolutely delicious.

• Peanut and coconut mochi muffins

  • avogel on May 17, 2022

    These really are best heated in the microwave as Hetty McKinnon suggests. Next time I’ll add more peanut butter as it was my favorite part and I wished there were more pockets of peanut butter!

• Orange chiffon cake

  • DebCooks on August 06, 2025

    This is was a fabulous cake. I substituted lemons for oranges.

• Eat Your Books

  Hetty knocks it out of the cookbook park with her latest. You will want to cook your way through this volume!

  Full review