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Share your recipes January 2017

Food Ventures

Teriyaki Rice Noodles with Veggies and Beans

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(Courtesy of 250 Best Beans, Lentils, & Tofu Recipes, Robert Rose Publishing).

Makes 8 servings Vegan friendly. Prep Time: 8 minutes; cooking time: 25 minutes. This recipe reheats well.


2 cups rice noodles

1 tablespoon 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 (for a milder flavor, omit the hot pepper sauce)

1 can (19 oz.) mixed beans, drained and rinsed (about 2 cups)


Prepare rice noodles according to package directions. Drain and set aside.

In a large skillet, heat oil over medium heat. Saute 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.

To change the texture of the recipe, substitute couscous for the rice noodles.


Ann's Article:

Fall in Love with Beans


Ann Hattes travels far and wide in search of interesting food adventures.

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