Chapati Noodles (Roti Noodles)

Ingredients

• 2 chapatis/roti
• ¼ cup onion thinly sliced
• ¼ cup carrot cut into thin strips
• ¼ cup red bell pepper cut into thin strips
• ¼ cup cabbage
• 2 tablespoons white spring onion (optional)
• 2 garlic cloves minced
• 2 green chili halved
• 1 teaspoon soy sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar (optional)
• salt to taste
• 1 pinch sugar
• black pepper powder to taste
• 2 tablespoons oil
• 2 tablespoons green spring onions

Steps

1. Lay 2 chapatis one over the other and roll them up tightly. Any chapati works, including whole wheat or multigrain, and any kind of tortilla can be used too.
2. Slice the roll into thin noodle-like strips, separate the chapati strips and set aside.
3. Meanwhile, prepare the vegetables for the noodles by cutting them into thin strips.
4. Heat one tablespoon oil in a large kadai or wok. Add the garlic, green chili, sliced onion and white spring onion, then sauté for a minute, until the onion softens.
5. Add the carrot, cabbage and red bell pepper and sauté over medium-high heat to tenderness. Sprinkle on some sugar and salt at this point to keep the vegetables colorful and crisp.
6. Mix well after adding the tomato sauce, soy sauce, vinegar, pepper and salt.
7. Gently mix the prepared chapati strips into the sauce so it coats them all over.
8. Finish by adding the green spring onions, then turn off the heat.
9. The leftover chapati or roti noodles are to be served hot.