- Sugar is added to retain the color of the veggies while cooking. But you can skip it.
- Don’t cut the chapati strips too small as it becomes mushy when cooking. It should be lengthier to get the noodles to look.
- Leftover chapatis work great for this recipe. But you can make this with fresh chapatis as well but make sure they are completely cooled. You may use wheat or multi-grain chapati or tortillas or frozen parathas. You can also use spinach(palak) chapati or avocado chapati making the dish more healthy.
- I have used Chings Chilli Soy sauce which is little spicy but you can use any kind of soya sauce. I just avoid dark soya sauce since it adds dark color to the dish. Light Soya sauce also works well.
- I have used tomato sauce or ketchup for these roti noodles but you can also use red chili sauce to make the dish spicy.
- If you dont have spring onions you can also garnish with coriander leaves.
- If you dont want to make it indo-chinese way, you can also add pav bhaji masala with some ketchup, makes a great variation.
- You can also add veggies like green bell pepper, cauliflower, mushroom, and paneer for extra protein.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator