Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Wow! I take care of a disabled lady who eats Vegan and when I tried this it was so amazingly awesome that I have my own batch going right now! If eating Vegan is this delicious then I am converting!
I just made this and it was easy and delicious! The next time I make it, I will add some ginger and perhaps more red pepper flakes.
I love stir fry! and without oil is even better. Can’t wait to try it.
This looks delicious! Can you add recipe to Pinterest so I can save it?
You should take a screenshot of this recipe and send it to Pinterest by copying and pasting it and I do this often..
Do you have recommendation for a gluten free noodle?
Asian groceries sell a variety of rice and bean based noodles. I particularly like sweet potato starch noodles.
Made this today, super easy to make and very delicious. Thanks for sharing.