Uighur Noodles with Peppers and Sweet Potatoes
From Vegetarian Times
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 1 tablespoon toasted sesame oil
- 1 small sweet onion, chopped
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon Aleppo pepper
- 28-oz can diced tomatoes
- 8-oz package dried udon noodles, cooked and set aside, or 12-oz package precooked udon noodles
- Chopped cilantro for garnish (optional)
Heat oil in large pot over medium-high heat. Add onion and bell peppers, and cook 2 to 3 minutes, or until slightly softened. Add garlic, cumin, coriander, and Aleppo pepper, and cook 1 minute more. Stir in sweet potatoes, tomatoes, and 1 cup water. Cover, bring to a simmer, and reduce heat to medium-low. Uncover and cook 10 to 12 minutes, or until sweet potatoes are tender. Stir in noodles, and season with salt if needed. Serve garnished with cilantro.
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