Uighur-Inspired Noodles with Peppers and Sweet Potatoes
30 minutes or fewer
The cuisine of the Uighur people of Northwestern China is very different from most Chinese cooking. This cumin-and-coriander-seasoned dish is traditionally made with thick, chewy homemade noodles, but udon noodles provide a quick substitute.
- 1 large sweet potato, peeled and cubed (2 cups)
- 1 Tbs. toasted sesame oil
- 1 small sweet onion, chopped (1 cup)
- 1 medium red bell pepper, cut into 1-inch pieces (1 cup)
- 1 medium yellow bell pepper, cut into 1-inch pieces (1 cup)
- 3 cloves garlic, minced (1 Tbs.)
- 1 ½ tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. Aleppo pepper
- 1 28-oz. can diced tomatoes
- 1 12-oz. pkg. precooked udon noodles
- ½ cup chopped cilantro
1. Place sweet potato cubes in microwave-safe bowl, and cover bowl with plastic wrap. Microwave on high power 4 minutes.
2. 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 1/2 cups water. Cover, bring to a simmer, and reduce heat to medium-low. Cook, uncovered, 10 to 12 minutes, or until sweet potatoes are tender. Stir in noodles, and season with salt, if desired. Serve with cilantro sprinkled on top.
April/May 2011 p.42