Noodles are a favourite among kids n adults alike… But these are whole grain, high fibre nutrient and energy rich yet tasty noodles without the actual maida and fats . They have lots of veggies and hidden sprouts. Sure to be a hit among the family. It can be great for tiffin too and best made with leftover (not fresh) chapati.
Ingredients for 1 serving
- 1 1/2 leftover chapatis , cut into long strips
- 1/8 cup sliced onions
- 1/8 cup onion greens
- 1/8 cup sliced capsicum
- 1/8 cup cabbage shredded
- 2T steamed mung bean sprouts
- 1/4 tsp finely chopped garlic
- 1/8 tsp chilli sauce
- 1/8 tsp soya sauce
- 1/8 tsp tomato ketchup
- 1/2 tsp oil
- 1/4tsp vinegar
- Salt to taste
Method
- Cut chapatti into flat strips; place on flat sheet; roll n cut thin strips.
- Heat the butter in a broad non-stick wok/ pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Sprinkle a little water to avoid the onions from burning.
- Add the capsicum, cabbage , half on onion greens, garlic, beans and sauté on a medium flame for 1 minute.
- Add the sauces, vinegar, salt and 1 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
- Do a taste test (should be slight salty n strong flavoured than what you want final taste to be. Sauces can be adjusted as per taste.
- Add the chapatti strips, mix well and cook on a high flame for 1 minute (make sure it doesn’t stick).
- Remove from the flame serve immediately garnished with rest of onion greens.
Tips
- Do not use freshly made chapatis as they would become lumpy; prefer a day old/leftover/ previously made ones.
- Use variety of vegetables & a protein (e.g. chicken, shrimps, tofu, paneer, beansprouts etc) for making it into a complete meal.
- If your chapatti itself is made from multigrain attas, your noodles too become healthier!
- Maintain crunchy texture of veggies. Do not OVERCOOK. Can add any veggies like peppers, broccoli, mushrooms, corn etc.