Tex-Mex-Style Sweet Potato Noodles

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.