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.