This vegan-friendly recipe reheats well, so it makes for a great packed lunch the next day. It is a variation on the noodle dish Pad Thai, but it uses beans as the protein instead of shrimp and chicken, which is the more usual combination. Teriyaki sauce is a favorite of children because of its sweet taste.

Teriyaki Rice Noodles with Veggies and Beans


2 cups rice noodles 500 mL
1 tbsp olive oil 15 mL
1 small onion, diced
1 cup chopped carrots 250 mL
1 cup chopped celery 250 mL
2 cloves garlic, chopped
2 cups broccoli florets 500 mL
1⁄2 cup reduced-sodium teriyaki sauce 125 mL
Dash hot pepper sauce
1 can (19 oz/540 mL) mixed beans, drained and rinsed (about 2 cups/500 mL)


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.


For a milder flavor, omit the hot pepper sauce.

Excerpted from 250 Best Beans, Lentils & Tofu Recipes by The Editors of Robert Rose Inc. © 2012 Robert Rose Inc. All rights reserved: May not be reprinted without permission.