Teriyaki Rice Noodles with Veggies and Beans

Makes 8 servings

Preparation Time: 8 min
Cooking Time: 25 min

This 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.


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


Step 1
Prepare rice noodles according to package directions. Drain and set aside.

Step 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.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 267
Fat / Lipides 2.7 g
Saturated / saturés 0.5 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 618 mg
Carbohydrates / Glucides 52.9 g
Fiber / Fibres 6.5 g
Sugars / Sucres 2.2 g
Protein Protéines 7.8 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Vitamin
High in: Dietary fiber
Diabetes Food Choice Values
3 Carbohydrates
1⁄2 Fat
To change the texture of this recipe, substitute couscous for the rice noodles.
Planned Extras
This recipe reheats well, so it makes for a great packed lunch the next day.
Krystal Taylor, Dietitian, ON