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Roti Noodle Stir-Fry

Ingredients

• 4 7-inch rotis or whole wheat tortillas
• 3 tablespoons olive oil
• 12 curry leaves
• 2 small Indian green chiles or serrano chiles, finely chopped
• 1/2 medium red onion, cut into 2-inch strips
• 1 medium red bell pepper, cut into 2-inch matchsticks
• 1 medium green bell pepper, cut into 2-inch matchsticks
• 1/2 small green cabbage, shredded
• 1 large carrot, grated
• 1/2 teaspoon kosher salt
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro, for garnish
• 1/4 cup roasted unsalted peanuts, crushed, for garnish

Directions

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.

Attribution