Description
A quick vegetarian stir-fry made with leftover roti strips, crisp vegetables, garlic, and a light savory sauce for a cozy noodle-style meal.
Ingredients
Scale
- 4 medium leftover rotis, sliced into thin strips
- 2 tablespoons oil
- 3 cloves garlic, finely chopped
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 1 medium bell pepper, thinly sliced
- 1 cup cabbage, thinly shredded
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes, optional
- 1/4 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons spring onion greens, chopped
Instructions
- Place a large pan or wok over medium-high heat and warm it for about 1 minute.
- In a small bowl, mix soy sauce, tomato ketchup, vinegar, black pepper, red chili flakes if using, and salt.
- Add oil to the hot pan, then add chopped garlic and stir for about 20 seconds until fragrant.
- Add onion, carrot, bell pepper, and cabbage. Stir-fry for 3 to 4 minutes until the vegetables are slightly crisp.
- Add the sliced rotis and pour the prepared sauce over them.
- Toss gently for 2 to 3 minutes until the roti strips are warm, glossy, and evenly coated.
- Add chopped cilantro and spring onion greens, toss once more, and serve immediately.
Notes
- Add the roti strips near the end so they stay chewy and do not turn soggy.
- Use medium-high heat for the best stir-fried texture.
- Adjust salt carefully because soy sauce already adds saltiness.
- Serve fresh for the best flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 315
- Sugar: 6g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: leftover roti noodles, roti stir fry, leftover chapati recipe, vegetarian noodle bowl, quick roti recipe