Roti Noodle Stir-Fry



  1. Stack the rotis on top of one another and cut them in half.
  2. Cut the roti halves into 1/4-inch-wide strips.
  3. In a nonstick skillet or wok over medium-high heat, warm the olive oil.
  4. Once the oil begins to shimmer, add the curry leaves and green chiles, tossing for a few seconds to coat them in the oil.
  5. Increase the heat to high and add the onion.
  6. Cook, about 30 seconds, then add the red and green bell peppers and cook, 30 seconds more.
  7. Add the cabbage and carrot, then stir in the roti pieces and cook for 1 to 2 minutes.
  8. Add the salt and turn the heat off.
  9. Stir in the lime juice.
  10. Taste and adjust the lime juice and salt if needed, then garnish with the cilantro and peanuts.