Roti Noodles

Ingredients

Roti/Chappati/Indian bread: 5 cut into thin strips

Onion: 1 sliced

Garlic: 4 cloves finely chopped

Onion: 1 thinly sliced

Carrot: ½ of a whole carrot

Cabbage: 1/3 of a whole cabbage

Capsicum/Peppers: ½

Spring onion: 2 tbsp finely chopped

Soya sauce: 1 tsp

Red chilli sauce (optional): ¼ tsp

Tomato ketchup: ½ tbsp.

Corn flour: ½ tsp

Water: ½ cup

Olive oil: 1 tbsp

Method

Cut the chappati/roti/indian bread into strips.

Cut the vegetables into thin strips.

Mix all the sauces, cornflour and water. Mix it well and keep aside.

Heat oil in a pan. Add garlic and saute for 30 seconds. Add onion and cook for a minute.

Add cabbage and carrot and cook for a minute.

Then add capsicum/peppers and cook for 4-5 mins.

Add the sauce-corn flour mixture and stir cook for a couple of minutes.

Add the bread pieces, mix well.

Garnish with spring onions.

Done!

Note: I have used colored capsicum/peppers in the dish. You can just use green peppers as well.

You can seal wrap leftover roti/chappati and store in the freezer. When you have collected few, this dish comes in handy J