Asian-Style Noodles

As a cook, by necessity I firmly believe in not letting food go to waste and using what I have left over to make something delicious. With an abundance of leftover carrots and cabbage in the fridge one day, these Asian-Style Noodles came to life as the perfect way to use them up. Bonus – it’s a quick and easy meal that even kids enjoy.

Packed with nutrients, the dish gets an extra boost of protein and vitamins from whole-wheat noodles, along with a subtle nutty flavor. The noodles not only make the recipe healthier but also pair beautifully with the Asian-inspired flavors of the vegetables. Best of all, this recipe is highly adaptable. Swap oils, seeds, pasta or produce as needed to fit your family’s preferences or dietary needs.

Ingredient Prep

I’m a big believer in getting prep work done before cooking. It keeps the process running smoothly.

For this recipe, it truly feels like you prep a rainbow. Start with your red and orange (or yellow) bell peppers, slicing each into strips with the 7" Santoku. This knife is perfect for achieving thin, uniform cuts.

Read through Cutco’s tutorial for additional guidance on cutting the peppers into even strips.

Next, mince three garlic cloves using a 7-5/8" Petite Chef knife.

Now, to bring in some green, cut the stalks from a large head of broccoli and thinly slice them with the same 7-5/8" Petite Chef. Then, chop about half of the broccoli florets into bite-sized pieces. Package and store the remaining florets to use in other dishes.

For an added pop of sweetness, peel two large carrots with a Vegetable Peeler and then julienne them using the 6" Vegetable Knife.

Lastly, shred half of a red cabbage into ribbons with the 7-3/4" Petite Slicer, which will add a vibrant purple accent to the mix.

For the noodles, prepare according to the box directions and cook until al dente. Since they’ll return to the stir-fry later to absorb flavor, quickly rinse them under cold water to stop the cooking process and prevent sticking. Toss with a tablespoon of olive oil or sesame oil (for a bolder Asian flavor) and set aside.

Sizzling Stir-Fry

Heat two tablespoons of oil in a large sauté pan over medium heat. Add in the pepper strips and allow them to sauté for roughly five minutes before adding the garlic. Stir and add in the broccoli, carrots and cabbage. Add the soy sauce, black pepper and sesame seeds. I used a quarter cup of low-sodium soy sauce, but if you feel it needs more you can add more to your tasting.

Taste the mixture before adding the scrambled eggs and adjust seasoning as needed. When ready for the eggs, push all the ingredients to one side of the pan and add them in a thin layer. You could also cook the eggs crepe-style in a separate pan. When cooked, roll the thin layer of egg up and cut into strips using the Super Shears. This method keeps the eggs uniform in size with the vegetables, adding texture and making them easy to stir-in at the end.

When stir-frying, take care not to overcook the vegetables. You want them bright and crisp, not soft and muted. One of the best parts of this recipe is its flexibility. You can easily swap in different peppers or even mushrooms. I recommend avoiding green peppers, though, as their flavor can overwhelm this dish.

For added protein, fold in some cooked chicken or minced shrimp. Just add it to the stir-fry with the vegetables so everything cooks evenly.

Mealtime Success

Asian-Style Noodles come together quickly and are a favorite in both our mealtime routine and the cooking classes I’ve given. It is also a fun recipe to teach kids, thanks to its colorful variety of flavors and textures.

The slightly crunchy vegetables, nutty noodles and balance of sweet and salty flavors create a rainbow in a bowl that is both playful and satisfying. Serve hot for dinner or store in the fridge for leftovers the next day. The noodles pack easily for lunches and taste just as good at room temp. Asian-Style Noodles are a delicious choice that brings joy to the table.