ROTI NOODLE STIR-FRY

Roti Noodle Stir-Fry image

Provided by Priya Krishna

Time 20m

Yield 4 servings

Number Of Ingredients 13

Four 7-inch rotis or whole wheat tortillas (look for tortillas on the thinner side)
3 tablespoons olive oil
12 fresh 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, plus more if needed
2 tablespoons fresh lime juice (from about 1 lime), plus more if needed
2 tablespoons chopped fresh cilantro (stems and leaves), for garnish
1/4 cup roasted unsalted peanuts, crushed, for garnish

Steps:

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