Description
A quick and flavorful stir-fry made by slicing leftover rotis into noodle-like strips and tossing them with crunchy vegetables and savory sauces. This easy dish is colorful, satisfying, and perfect for turning leftovers into a fresh new meal.
Ingredients
Scale
- 4 medium leftover rotis, sliced into thin strips
- 2 tablespoons oil
- 3 cloves garlic, finely chopped
- 1 green chili, finely sliced
- 1 small onion, thinly sliced
- 1 small carrot, julienned
- 1 cup cabbage, shredded
- 1 small green capsicum, thinly sliced
- 1 tablespoon soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon red chili sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons spring onion, chopped
Instructions
- Slice the leftover rotis into thin noodle-like strips and set aside.
- In a small bowl, mix the soy sauce, tomato ketchup, red chili sauce, black pepper, and salt.
- Heat a large skillet or wok over medium-high heat and add the oil.
- Add the garlic and green chili, then sauté for about 30 seconds until fragrant.
- Add the onion, carrot, cabbage, and green capsicum. Stir-fry for 3 to 4 minutes until slightly tender but still crisp.
- Pour in the sauce mixture and toss well to coat the vegetables.
- Add the sliced roti strips and gently toss for 2 to 3 minutes until heated through and evenly coated.
- Add the chopped spring onion, toss once more, and serve hot.
Notes
- Slightly dry day-old rotis work best because they hold their shape better in the pan.
- Do not overcook the vegetables if you want a nice crisp texture.
- Taste before adding extra salt, since soy sauce already adds saltiness.
- For a spicier version, add extra green chili or a little schezwan sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 760mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: leftover roti noodles, chapati noodles, roti stir fry, leftover roti recipe, indo chinese roti noodles