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Asian Noodle Bowl
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Prep Time:
25 minutes
Total Time:
44 minutes
Flavorful vegetarian bowl.
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
Instructions:
  • Combine the barbecue sauce, hoisin sauce, peanut butter, and ground red pepper in a bowl; set aside.
  • In a large skillet, heat oil over medium heat for 1 to 2 minutes. Add onion and bell pepper, cook for 2 minutes while stirring frequently. Then, add broccoli and water. Cover and cook for 4 to 6 minutes, stirring occasionally, until broccoli is crisp-tender.
  • As the vegetables simmer, fill a 4-quart Dutch oven halfway with water and add 1/2 teaspoon of salt if preferred. Bring to a rapid boil over high heat, then add the noodles. Boil without a lid for 4 to 5 minutes, stirring often, until the noodles are tender.
  • Mix the corn and sauce into the vegetables and cook uncovered for 3 to 4 minutes, stirring occasionally, until everything is hot and bubbly.
  • After draining the noodles, serve them in individual bowls and top with the vegetable mixture, then sprinkle generously with peanuts.

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