1 Tbs 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 tsp ground cumin
1 tsp ground coriander
1/2 tsp Aleppo pepper
1 28 oz can diced tomatoes
1 12 oz pkg precooked udon noodles
1/2 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.
Review: So, I didn't use any Aleppo pepper. Not only had I never heard of it before, I wouldn't know where to find it. Whole Foods wasn't able to save me this time. So, I simply omitted the ingredient and didn't substitute any thing in it's place. This dish was "ok." It had a lot of different flavors competing against each other. It was filling, but not something I'm excited to try again.
Adapted from:
http://www.vegetariantimes.com/recipe/uighur-inspired-noodles-with-peppers-and-sweet-potatoes/
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