Roti Noodle Stir Fry Recipes

ROTI NOODLE STIR-FRY

Roti Noodle Stir-Fry image

This recipe is the result of a trip my mom took to Sri Lanka with her friend Sunitha while I was in the midst of writing this book. When she came back, she breathlessly insisted that we needed to publish a version of this colorful street food stir-fry she'd tried called kottu roti, made by tossing strips of roti, spices, and vegetables in a hot wok. My mom's version has the addictiveness of a late-night plate of nachos but still feels very wholesome. I'm calling this inauthentic take "Roti Noodle Stir-Fry," because I love how the roti strips turn soft, chewy, and pliable (like noodles!) in the pan. And, because it's my mom, this adaptation has triple the vegetables (totally worth the chopping effort, I promise) you'd probably get in the street food version, making it a wonderful healthy weeknight meal.

Provided by Priya Krishna

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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.

RAMEN NOODLE STIR-FRY

Ramen Noodle Stir-Fry image

This mildly flavored ramen noodle stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. I came up with this ramen noodle recipe when I wanted a quick-fix meal for myself. Sometimes I change the vegetables or substitute ground turkey for the chicken. -Dawn Boothe, Lynn Haven, Florida

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 package (3 ounces) ramen noodles
1-1/2 cups hot water
8 ounces boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil, divided
1 large green pepper, cubed
2/3 cup chopped onion
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt-free seasoning blend
1 small tomato, cut into wedges

Steps:

In a bowl, place noodles in hot water for 2 minutes; drain and set aside. Discard seasoning package or save for another use. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. Stir-fry the green pepper, onion and garlic in remaining 1 teaspoon oil until crisp-tender. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through.

Nutrition Facts : Calories 410 calories, Fat 15g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 548mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

EASIEST STIR-FRY NOODLES RECIPE BY TASTY

Easiest Stir-Fry Noodles Recipe by Tasty image

Here's what you need: oil, noodle, garlic, white onion, carrot, green bell pepper, green onions, soy sauce, vinegar, salt, pepper powder

Provided by Yukta Praveen

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 teaspoons oil
1 packet noodle
4 cloves garlic, finely chopped
1 white onion, julienned
1 carrot, julienned
1 green bell pepper, julienned
5 green onions, medium diced
1 teaspoon soy sauce
1 teaspoon vinegar
2 teaspoons salt, or as per taste
1 teaspoon pepper powder, optional

Steps:

Cook noodles according to package directions. Once cooked. Drain and add oil to prevent noodles from sticking together.
In a wok on medium-heat, saute garlic until fragrant. Then, add onions, bell pepper, and green onions and saute until fried and golden brown.
Add soy sauce and vinegar. Then, add noodles and mix well to combine.
Season to taste and serve.

Nutrition Facts : Calories 1004 calories, Carbohydrate 183 grams, Fat 14 grams, Fiber 12 grams, Protein 35 grams, Sugar 13 grams

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