Tex-Mex-Style Sweet Potato Noodles
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 288, total fat 14 G., saturated fats 2 G., proteins 4 G., carbohydrates 39 G., fiber 6 G., cholesterol 0 mg, sodium 524 mg, sugar 10 G.
Calories 288, total fat 14 G., saturated fats 2 G., proteins 4 G., carbohydrates 39 G., fiber 6 G., cholesterol 0 mg, sodium 524 mg, sugar 10 G.
Sweet potato noodles, when cooked correctly, are so delicious you'll likely forget they're even a vegetable. Unlike most other vegetable noodles, sweet potatoes retain their texture and shape better, even in sauce. In this recipe, their natural sweetness is harmoniously balanced by traditional Tex-Mex ingredients: cumin, chili pepper, cilantro, and lime.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 small sweet potatoes (600 g), peeled
- 1/4 cup vegetable oil
- 1 small red onion, thinly sliced into half rings
- 1 red bell pepper, cut into strips
- Half or a whole small serrano pepper, thinly sliced
- 0.5 cups frozen fire-roasted corn
- 3 cloves garlic, finely chopped
- 3/4 tsp ground cumin
- 3/4 tsp chili powder
- 0.5 tsp ground coriander
- 0.5 cup fresh cilantro, coarsely chopped
- Juice of half a lime + lime wedges for serving
We recommend
Recipes with similar ingredients: corn, sweet pepper, serrano pepper, sweet potato, lime, chili seasoning, coriander, cumin
Cooking the dish according to the recipe:
- Preheat oven to broil. Using a spiralizer, cut sweet potatoes into noodles (or substitute 1 pound of store-bought sweet potato noodles). Place on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil, and sprinkle with 1/2 teaspoon salt and a few turns of black pepper. Grill until sweet potatoes are golden brown and tender, 3 to 5 minutes.
- In a large nonstick skillet, heat the remaining 2 tablespoons vegetable oil over medium heat. Add the red onion, bell pepper, and serrano pepper; cook, stirring, until softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 teaspoon salt, and season with pepper to taste. Cook, stirring occasionally, until the vegetables are tender, another 3 to 5 minutes.
- Add the fried sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, stirring gently to distribute the ingredients evenly, for 1-2 minutes. Remove from heat and stir in the cilantro and lime juice, season with salt and pepper to taste. Serve with lime wedges.
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