Sesame Rice Noodle Salad 

This light noodle dish comes together very quickly and is packed with flavour! It’s easy to make ahead and improves as it chills (keeps for 3 days in the fridge). By adding black beans, this dish meets the Canada’s Food Guide recommendation to include more plant-based proteins and it’s a great way to use up veggies you have on hand. Be sure to dice, slice or grate raw veggies finely to prevent choking in young children.
 

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Yield
12 child size portions
Preparation Time
20 minutes
Cooking Time
Common Allergens
soy, sesame (can sub olive oil & pumpkin seeds to avoid this allergen)
Equipment List
Medium pot with lid 
Stove
Strainer
Large bowl
Tongs
Knife
Cutting board
Measuring cups
Ingredients
225 g
rice stick noodles
1.5 Tbsp
sesame oil (or substitute olive oil)
2 Tbsp
soy sauce
2
limes, juiced (or ¼ cup rice vinegar)
2 Tbsp
cilantro, minced (optional)
3 cups
veggies (e.g. grated carrot, thinly sliced cucumber or cabbage, diced broccoli)
1 can (398 mL)
black beans, drained (or 2 cups cooked)
2 Tbsp
toasted sesame seeds (or substitute chopped pumpkin seeds)
Instructions

1. Fill the pot with water and cook noodles according to package directions. Rinse, drain well and cool.
2. Meanwhile, combine soy sauce, sesame oil, lime juice or vinegar and cilantro in large bowl. Add veggies, black beans and drained noodles and toss well. Sprinkle with sesame seeds.  Refrigerate to serve chilled; keeps for 3 days.
 

 

Source: Nicole Fetterly, RD