Chapati Noodle Recipe- Indian Style Veggie & Soya Stir-Fry

Last Updated on 1 month by Neha Deshmukh

Chapati Noodle Recipe – Indian Style Veggie & Soya Stir-Fry

Hey everyone! If you’re anything like me, you always have a few leftover chapatis hanging around. And honestly, sometimes the thought of eating them plain just doesn’t cut it. That’s where this Chapati Noodle recipe comes in – it’s a super quick, flavorful, and satisfying way to use up those chapatis and turn them into something totally delicious! I first made this when I was trying to reduce food waste, and it quickly became a family favorite.

Why You’ll Love This Recipe

This isn’t just about using leftovers; it’s about creating a vibrant, veggie-packed stir-fry with a lovely Indian-Chinese twist. It’s ready in under 30 minutes, making it perfect for a weeknight meal. Plus, it’s easily customizable to your spice preference and what veggies you have on hand. Honestly, who doesn’t love a recipe that’s quick, easy, and tasty?

Ingredients

Here’s what you’ll need to whip up this Chapati Noodle magic:

• 5 leftover chapati (nos)
• 1 tablespoon oil
• 1 tablespoon garlic, finely chopped
• 1 tablespoon spring onion green, chopped
• 0.5 tablespoon spring onion white, chopped
• 0.5 cup onion, thinly sliced
• 0.5 cup cabbage, shredded
• 0.25 cup carrot, thinly sliced
• 0.5 cup capsicum (bell pepper), thinly sliced
• 0.5 teaspoon soya sauce
• 1 teaspoon red chilli sauce
• 1 teaspoon green chilli sauce
• 1 teaspoon crushed pepper
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using leftover chapatis is the star of the show here – they work so much better than fresh ones for this recipe. They hold their shape and absorb all those lovely flavors.

Now, about those chili sauces… you’ll find regional variations all over India. Some people prefer a spicier green chili sauce, while others like a sweeter red chili sauce. Feel free to adjust to your liking!

And don’t underestimate the role of soy sauce. It might seem unusual in an Indian recipe, but it’s a cornerstone of Indian-Chinese cuisine, adding that umami depth that makes everything so addictive.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roll each chapati up and cut it into thin strips using a knife or kitchen scissors. Don’t worry about being perfect – a little variation in size is fine.
2. Heat the oil in a kadai or wok over medium-high heat. Add the chopped garlic and the white parts of the spring onion. Sauté for about a minute until fragrant.
3. Add the sliced onions and sauté until they become translucent. Then, toss in the carrots, cabbage, and capsicum. Sauté for another minute or so.
4. Cover the kadai and cook the veggies for a minute to soften them slightly. Then, uncover, and add the soya sauce, red chili sauce, and green chili sauce. Sauté on high flame for another minute, stirring constantly.
5. Now for the fun part! Add the chapati strips to the kadai and mix well, ensuring they’re coated in all that delicious sauce. Toss in the crushed pepper and the green parts of the spring onion.
6. Remove from the heat immediately and serve hot!

Expert Tips

• Don’t overcook the veggies! You want them to retain a little bit of crunch.
• Make sure your kadai or wok is hot before adding the oil. This will help prevent the veggies from sticking.
• Taste as you go and adjust the seasoning accordingly. Everyone’s spice tolerance is different!

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your chili sauces to ensure they don’t contain any fish sauce or other animal products.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red and green chili sauce, or even omit the crushed pepper. For extra heat, add a pinch of cayenne pepper!
• Using Different Vegetables: Feel free to swap out the veggies for whatever you have on hand. Broccoli, mushrooms, and beansprouts all work really well. My friend, Priya, loves adding snow peas!
• Gluten-Free Chapati Options: If you need a gluten-free version, use gluten-free chapatis. They might be a little more delicate, so handle them gently when cutting and stirring.

Serving Suggestions

This Chapati Noodle recipe is fantastic on its own, but it also pairs well with a side of raita (yogurt dip) to cool things down. A simple salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the chapatis will soften over time, so it’s best enjoyed fresh. Reheat gently in a pan or microwave.

FAQs

• Can I use store-bought noodles instead of chapati? While you can, it won’t be quite the same! The chapati adds a unique texture and flavor. But if you’re in a pinch, egg noodles or even ramen noodles (without the seasoning packet) will work.
• How can I make this dish less spicy? Reduce the amount of chili sauce and crushed pepper, or omit them altogether. You can also add a dollop of yogurt to each serving to cool it down.
• What is the best way to store leftover Chapati Noodles? Store in an airtight container in the refrigerator for up to 2 days.
• Can I add paneer or tofu to this recipe? Absolutely! Cubed paneer or tofu would be a great addition. Add it along with the veggies and sauté until lightly browned.
• What type of oil is best for this stir-fry? Any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil will work well.