Southwestern 

Sweet Potato Noddles

 

Serves 4

 

 

Ingredients:

3 small sweet potatoes ( 1 1/4 pound), peeled

4 tablespoons vegetable oil (divided)

Kosher salt and freshly ground pepper

1 small red onion, halved and thinly sliced

1 large red bell pepper, cut into thin strips

1/2 to 1 small Serrano chile pepper  ( if you want it more spicy, use one Jalapeno pepper) thinly sliced

1/2 to 3/4 cup frozen corn, (fresh corn is fine)

3 cloves garlic, finely chopped

3/4 teaspoon ground cumin

3/4 teaspoon chile powder (if you use the Jalapeno, only use 1/4 teaspoon chile powder)

1/2 teaspoon ground coriander

1/4 cup water

1/2 cup fresh cilantro, roughly chopped

Juice of 1/2 lime, plus wedges for serving 

Method:

-Use can use either the broiler, or the oven. If using, the oven preheat it to 350 degrees- if using broiler, preheat it also.

-Cut the potatoes into long noddles using

 a spiralizer (or use1 pound store-bought sweet potato noddles.

 -In a medium size bowl add the sweet potato noodles with 2 Tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. 

-Spread the noddles on a rimmed baking sheet. Broil  or bake until slightly softened, 3 to 5 minutes.

-Meanwhile, heat the remaining 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and Serrano (or Jalapeno) cook until just about softened.

-Add the corn, garlic, cumin, chile powder, coriander 1/2 teaspoon salt and a few grinds of  black pepper. Cook stirring occasionally, until the vegetables are tender, 3 to 5 more minutes.

-Add the par cooked sweet potato noddles, and 1/4 cup water to the skillet with the vegetables.

-Cook gently tossing, until the noodles are coated and tender, 1 to 2 minutes. Remove from the heat and stir in the cilantro and lime juice, season with salt and pepper.

-Serve with lime wedges.

This side dish goes with any roasted, or grilled beef, pork and chicken

Enjoy Chef Ed.