Asian Vegetable Noodles


  • 3 8-ounce packages brown rice noodles
  • 1 20-ounce can Worthington vegetable steaks, cut into small pieces;  reserve liquid
  • 1 large onion, diced
  • 2 1/2 c. carrots, coarsely diced
  • 2 1/2 c. celery, diced
  • 1 1/2 c. water
  • 1 1/2 Tbsp. McKay’s chicken style seasoning
  • 2 1/2 c. fresh green beans, cut into thirds
  • 2 c. sliced or diced water chestnuts
  • 1/4 c. Bragg’s liquid aminos
  • 1 1/2 – 2 Tbsp. dark sesame oil


  1. Steam onions and chopped vegetable steaks in the reserved liquid until onions are tender. Remove from pan and set aside.
  2. Heat the 1 1/2 cups water and chicken style seasoning. Add celery and carrots. Add water chestnuts and green beans. Cook until vegetables are crisp-tender and water is absorbed.
  3. Cook noodles according to package directions. Mix noodles with vegetables and add Bragg’s aminos and sesame oil. Toss to mix well.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.