Indo-Chinese Roti (Chapati) Noodles

Indo-Chinese roti noodles is a recipe I made up so that I could use up my leftover roti (chapati). It’s a fusion of Indian and Chinese cuisine, tastes delicious and makes a nutritious, speedy lunch packed with lots of colourful vegetables.

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Total Time: 30 minutes

Serves 4

Ingredients

2 tbsp oil

1 small red onion sliced

1 small green chilli finely chopped

½ red chilli sliced (optional)

1 medium carrot julienned

½ courgette cut into strips

100g cabbage chopped (purple or white)

¼ red pepper cut into strips

½ small green pepper cut into strips

3 large garlic cloves crushed

Handful of beansprouts

10 leftover chapati (roti) cut into small strips

3-4 tbsp soya sauce

1 tbsp tomato ketchup

1 tbsp sweet chilli sauce

2-3 tsp honey

Black pepper to taste

Coriander and spring onion for garnish

Instructions

Heat oil in large pan and add both green and red chilli.

Then add onions, stir and add crushed garlic and leave for to sauté for a minute.

Add carrots next and cook for a 2-3 minutes.

Then add cabbage and peppers and mix well.

Stir in the soya sauce, ketchup, sweet chilli, honey and black pepper.

Cook for further 2 minutes.

Add roti and make sure you stir everything together properly so that the roti is nicely coated with the sauce.

Finally, add in the beansprouts and cook for another 1-2 minutes.

Serve hot garnished with coriander and spring onions.