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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Found in Betty Crocker Quick Fixes 2007 Ingredients:
1/4 cup barbecue sauce |
2 tablespoons hoisin sauce |
1 tablespoon peanut butter |
1/4 teaspoon cayenne |
1 tablespoon peanut oil |
1 onion (cut in thin wedges) |
1/4 cup red bell pepper (chopped) |
2 cups broccoli florets |
3/4 cup water |
1/2 teaspoon salt |
10 ounces curly chinese noodles |
14 ounces baby sweet corn cobs (drained) |
1/4 cup peanuts (chopped) |
Directions:
1. Mix barbecue sauce, hoisin sauce, peanut butter, and cayenne; set aside.
2. Heat oil in skillet over medium heat 1-2 minutes. Cook onion, & bell pepper, in oil 2 minutes, stirring frequently. Stir in broccoli & 3/4C water. Cover and cook 4-6 minutes, stirring occasionally, until broccoli is crisp-tender.
3. Meanwhile, fill 4quart dutch oven about 1/2 full with water, add salt. Cover and heat to boiling over high heat. Add noodles, heat to boiling.
4. Boil uncovered 4-5 minutes, stirring frequently, until noodles are tender.
5. While noodles are cooking, stir corn, and sauce mixture into veggies mixture. Cook uncovered 3-4 minutes, stirring occasionally, until mixture is hot and bubbly.
6. Drain noodles. Divide noodles among 4 individual serving bowls. Spoon veggie mixture over noodles. Sprinkle with peanuts.
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