Asian Noodle Bowl

 

1/4

cup barbecue sauce

2

tablespoons hoisin sauce

1

tablespoon peanut butter

1/8

teaspoon ground red pepper (cayenne), if desired

1

tablespoon vegetable oil

1

small onion, cut into thin wedges

1/4

cup chopped red bell pepper

2

cups fresh broccoli flowerets or 1 bag (14 ounces) frozen broccoli flowerets, thawed

3/4

cup water

1

package (10 ounces) Chinese curly noodles

1

can (14 ounces) baby corn nuggets, drained

1/4

cup chopped peanuts

• 1 Mix barbecue sauce, hoisin sauce, peanut butter and ground red pepper; set aside.
• 2 Heat oil in 12-inch skillet over medium heat 1 to 2 minutes. Cook onion and bell pepper in oil 2 minutes, stirring frequently. Stir in broccoli and water. Cover and cook 4 to 6 minutes, stirring occasionally, until broccoli is crisp-tender.
• 3 While vegetables are cooking, fill 4-quart Dutch oven about half full with water. Add 1/2 teaspoon salt if desired. Cover and heat to a rapid boil over high heat. Add noodles; heat to boiling. Boil uncovered 4 to 5 minutes, stirring frequently, until noodles are tender.
• 4 Stir corn and sauce mixture into vegetable mixture. Cook uncovered 3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
• 5 Drain noodles; place in individual bowls and top with vegetable mixture. Sprinkle with peanuts.