Asian Noodle Bowl

Asian Noodle Bowl

It’s a vegetarian bowl full of flavor-packed goodness!

Prep Time

25

Minutes

Total Time

44

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Find hoisin sauce in Asian markets or the condiment section of larger supermarkets.
Did You Know...
Chinese curly noodles are wavy, thin, long noodles sold in rectangular “bricks” about 1 inch thick. Toss them in stir-fries, or top with stir-fried meat and vegetables.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 2 g,),
  • Cholesterol 0mg;
  • Sodium 530 mg;
  • Total Carbohydrate 91 g
    • (Dietary Fiber 8 g,
  • Protein 18 g;
Percent Daily Value*:
    Exchanges:
    • 5 Starch;
    • 3 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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