Ingredients
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
Preparation
Mix barbecue sauce, hoisin sauce, peanut butter and ground red pepper; set aside.
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.
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.
Stir corn and sauce mixture into vegetable mixture. Cook uncovered 3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
Drain noodles; place in individual bowls and top with vegetable mixture. Sprinkle with peanuts.
