Chapathi Noodles - Thinly sliced roti pieces are cooked in Chinese style and smeared in lip smacking sauces.This recipe is unique and extremely addictive that u will make it more than once for sure. This is something I make when I have leftover roti in the refrigerator but feel like having a Chow mein and can't go out. This is healthy, low fat tangy and spicy and so its a perfect kid friendly lunch box recipe.It remains crispy and it goes very well with a side of peanut sauce,ketchup or Mayonnaise.
- Chapathi - 5 to 6
- Onion - 1
- Green Capsicum - 1
- Red Capsicum- 1
- Cabbage - 1 cup
- Ginger - a small piece
- Garlic - 3 to 4
- Green chilly - 2
- Soya sauce - 1 tblsp
- Red chilli sauce (optional) - 1/2 tsp
- Chilli Vinegar or Rice Vinegar - 2 tblsp
- Tomato ketchup - 2 tblsp
- Sugar - 1/2 tsp
- Chinese Sesame oil or Cannola oil - 3 tsp
- Scallion or green onion - few sprigs
Roll each chapathi and cut them into thin slices.
Chop all veggies into very thin slices.Finely grate ginger and garlic.Slit the green chilies lengthwise.Chop green onions into small pieces.
For Chinese cooking keeping the flame high is really the key. So the pan has to be hot and cooking is done mostly in high flame to get the perfect crunchy noodles. If kept in medium or low flame the result is soggy noodles.
Take a deep bottomed pan or a wok ,add 2 tsp oil. Add garlic,ginger,green chilies,onion and saute until they are cooked but still crispy about 2 min.Add very rhinly sliced cabbage and give a stir.Add both the capsicum and and saute for just a min.
When the veggies are half done ,add soya sauce,red chili sauce,tomato ketchup and mix well.Toss the veggies gently.
Now add thinly sliced chapathi and toss gently until it is well coated. Now keenthe flame high and add one more tsp of oil and chili vinegar. Toss them again. Don't keep stirring continuously as this might make it mushy.
Garnish with a general dose of chopped green onions.