Spicy Roti Noodles Stir Fry Recipe | Vegan Indo-Chinese Recipe with Leftover Roti

Learn how to make Spicy Roti Noodle Stir Fry ~ Indo-Chinese style leftover roti noodles stir fried with rainbow coloured vegetables and sauces

When the Chinese introduced their cuisine into India, little did they would have expected to see that the ever-adapting Indian would re-invent some of their most time-tested recipes to suit the sub-continental palate. Indo-Chinese cuisine is believed to have originated with the Chinese migrants who settled in one of the metropolitan cities of India, Calcutta or currently known as Kolkata. India has one Chinatown, Tangra in Calcutta and the Chinese have been living there for more than a century. It is believed that over a century the food is adapted to suit local ingredients and adjusting the flavours to reflect the local palate. So, my friends, in simple words Indo-Chinese cuisine is just an adaptation of Chinese seasonings and cooking techniques to Indian taste and in my opinion one of the best cultural remix.

Ingredients for Spicy Roti Noodles Stir Fry

Popularly known as Indo-Chinese food, it is one of the most popular street foods in India sold on roadside in a small wooden push carts. You can never miss the irresistible smell of frying garlic, onions and chillies which will grab your attention even from 500 meters distance and you will be drawn to these carts with sudden hunger pangs. Price-wise the food is dirt cheap for a plate of very filling and utterly delicious Indo-Chinese food. If you are worried about eating from roadside carts/stalls due to hygiene, then fret not as most of the small and big restaurant in India has Indo-Chinese food on their menu and even star hotels have their own take on Indo-Chinese food. But in my opinion the best Indo-Chinese food I have ever tasted are from these roadside stalls which are not just tasty and cheap but real fun to eat. But there is no denying fact that homemade ones are much healthier as they are loaded with rainbow coloured vegetables, with less oil and with no artificial flavourings.

We at home firmly believe in not wasting food in any way or form. So usually the leftovers never go waste and either eaten as they are or turned into something entirely different. Ever since Rotimatic came in our lives, we have been eating more rotis and there are times when we end with few leftovers. Usually I end up eating them for lunch either with some curries or using them to make simple veg wraps and there are time when they get a makeover like never before and are transformed into a sensational meals. Like this time when the leftover rotis were turned into Spicy Roti Noodles Stir Fry in jiffy! Since the leftover rice are turned into Indo-Chinese Fried Rice with rainbow coloured vegetables, I decided to do the same with leftover rotis by cutting them into thin strips and tossing with colourful vegetables and sauces. Really, it’s as simple as that! If you like Indo-Chinese food and some leftover rotis, then this recipe is for you. Use the following recipe as a guideline and adjust the quantity of veggies and other ingredients as per your taste. I had couple of coloured bell peppers, carrots and cabbage on hand and used them in this recipe. You can use any vegetables of your choice like French beans, sugar snaps, green peas, baby corn or sweet corn etc. So further ado, let’s welcome the new year with a promise for not wasting food… What say?!

Before I sign off, may I take this opportunity to wish you a very Happy New Year! May this year bring peace, joy, prosperity and moments of love n mischief. I hope and wish that the new year brings new expectations, new opportunities, new challenges, and a whole new way of delighting people you love and care. Wishing you all a life changing, world shaping, wonderful, purposeful, awe-inspiring and ridiculously Happy New Year!!!

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Spicy Roti Noodles Stir Fry (Indo-Chinese style leftover roti noodles stir fried with rainbow coloured vegetables and sauces)
Prep Time: 15 mins
Cooking Time: 5-8 mins
Recipe Level: Easy/Beginner
Spice Level: Medium
Serves: 2-3 people
Shelf Life: Best served fresh
Serving Suggestion: As a meal with Indo-Chinese sides or on its own

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Ingredients:
4-5 left over Rotis
1 medium Onion, thinly sliced
5-6 large cloves of Garlic, thinly sliced
½ inch Ginger, peeled and finely chopped
1-2 Green Chilli, finely chopped
1 cup Cabbage, shredded
½ cup Carrot, peeled and julienned
1 cup coloured Bell Peppers, thinly sliced
1 tsp Vinegar
2 tsp Dark Soya Sauce
1-2 tsp Chilli Sauce
¾ - 1 tbsp. Ketchup
½ - 1 tsp freshly ground Black Pepper
Salt to taste
1 tbsp. Sesame Seed Oil

Method:
Preparation:

1. Pile the rotis and cut them in the middle using a sharp knife or scissors. Cut each half into thin slices of about ½ cm thickness.
2. Prepare the veggies for the stir fry. Make sure that the vegetables are either chopped finely or julienned to cook quickly at the same time.

Proceed to cook:

1. Take a wok and heat oil on high flame. Once the oil is hot, add finely chopped ginger and garlic and give it a quick stir for couple of minutes.
2. Next add sliced onions and stir fry on high flame for about 30 seconds.
3. Add sliced bell peppers, carrot and cabbage and stir fry on high flame for a minute or two.
4. Next add soya sauce, chilli sauce, vinegar and ketchup and mix them well.
5. Sprinkle salt and freshly ground black pepper and mix them well. Remember to take care when adding salt as the sauces and the roti already have salt in them and you may need just a pinch of salt.
6. Finally add roti noodles and mix them well to coat the noodles well with sauce and vegetables and they are heated enough.
7. Turn off the flame and garnish the Spicy Roti Noodles Stir Fry with finely chopped cilantro/coriander leave. Serve immediately and enjoy!

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Sia’s Note:

• Use the recipe as a guideline and adjust the quantity of veggies and other ingredients as per your taste. I had couple of coloured bell peppers, carrots and cabbage on hand and used them in this recipe. You can use any vegetables of your choice like French beans, sugar snaps, green peas, baby corn or sweet corn etc.
• Remember to take care when adding salt as the sauces and the roti already have salt in them and you may need just a pinch of salt.
• This Spicy Roti Noodles Stir Fry tastes best when served fresh right off the wok and I would suggest not to cook in advance.