Uighur-Inspired Noodles with Peppers and Sweet Potatoes

• 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 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.
2. Microwave on high power 4 minutes.
3. Heat oil in large pot over medium-high heat.
4. Add onion and bell peppers, and cook 2 to 3 minutes, or until slightly softened.
5. Add garlic, cumin, coriander, and Aleppo pepper, and cook 1 minute more.
6. Stir in sweet potatoes, tomatoes, and 1 1/2 cups water.
7. Cover, bring to a simmer, and reduce heat to medium-low.
8. Cook, uncovered, 10 to 12 minutes, or until sweet potatoes are tender.
9. Stir in noodles, and season with salt, if desired.
10. Serve with cilantro sprinkled on top.

sweet potato, sesame oil, sweet onion, red bell pepper, yellow bell pepper, garlic, ground cumin, ground coriander, pepper, tomatoes, udon noodles, cilantro

Taken from www.vegetariantimes.com/recipe/uighur-inspired-noodles-with-peppers-and-sweet-potatoes/ (may not work)