Vegan Friendly: Teriyaki Rice Noodles with Veggies and Beans


  • 2 cups rice noodles     
  • 1 tbsp olive oil          
  • 1  small onion, diced       
  • 1 cup chopped carrots          
  • 1 cup chopped celery           
  • 2 cloves garlic, chopped
  • 2 cups broccoli florets            
  • ½ cup reduced-sodium teriyaki sauce    
  • Dash hot pepper sauce        
  • 1  can (19 oz) mixed beans, drained and rinsed (about 2 cups)

Yield: 8 servings


  1. Prepare rice noodles according to package directions. Drain and set aside.
  2. In a large skillet, heat oil over medium heat. Sauté onion, carrots and celery until onions are softened, about 5 minutes. Add garlic and broccoli; cover and cook for 5 minutes. Stir in teriyaki sauce, hot pepper sauce, beans and rice noodles; cover and cook for 5 minutes.


  1. For a milder flavor, omit the hot pepper sauce.
  2. This recipe reheats well, so it makes for a great packed lunch the next day.