Noodle Roll

Ingredients

• Roti
• 1½ cups refined flour (maida) + for dusting
• 2-3 tablespoons oil + for drizzling
• Salt to taste
• Noodles
• 2 cups boiled noodles
• 1 tablespoon oil + for drizzling
• 1 tablespoon finely chopped garlic
• ½ cup mixed coloured capsicum strips
• ½ small carrot, peeled and cut into thin strips
• 1 cup shredded purple cabbage
• 2 spring onion bulbs, diagonally sliced
• Salt to taste
• ½ teaspoon sugar
• 2 teaspoons red chilli sauce
• 1 teaspoon green chilli sauce
• ½ teaspoon dark soy sauce
• ½ teaspoon veg stock powder
• ½ teaspoon vinegar
• 2 tablespoon chopped spring onion greens
• Sauce
• 2 tablespoon schezwan sauce
• 1 tablespoon tomato ketchup
• ¼ teaspoon dark soy sauce 

  Method

1. Take refined flour in a large bowl, add oil, oil and ¾ cup water and knead into a soft dough. Drizzle some oil and continue to knead for 4-5 minutes. Divide the dough into equal portions and shape each portion into a ball. Cover with a damp muslin cloth and set aside for 10-15 minutes. 
2. To make the noodles, heat oil in a non-stick wok, add garlic, mix and saute till golden brown.
3. Add mixed coloured capsicums, carrot, purple cabbage and spring onion bulbs, mix well and sauté on high heat for 1-2 minutes. 
4. Add salt, sugar, red chilli sauce, green chilli sauce, dark soy sauce and veg stock powder and mix well. 
5. Add noodles and toss till well combined. Switch the heat off, add vinegar and mix well. Add spring onion greens and mix.
6. To make the sauce, take schezwan sauce in a bowl, add tomato ketchup and dark soy sauce and mix well. 
7. To make the roti, dust some refined flour on the worktop. Place each dough ball on it and roll it into a thin disc. 
8. Heat a non-stick tawa. Place one roti at a time on it and cook for 30 seconds on each side. Remove from the tawa and place the rotis on a plate.
9. To make each roll, heat 1 teaspoon oil on the same tawa, place a roti on it and cook for a few seconds on each side. 
10. Place the roti on the worktop and apply some sauce mixture. Place a portion of the noodles on one side, fold in three sides and roll tightly. 
11. Place these rolls on a serving plate and serve.