Asian Noodle Bowl

Ingredients

• 1 small onion
• 1/4 of a medium red bell pepper
• 1 box (9 oz) Green Giant® Simply Steam® frozen (thawed) broccoli cuts
• 1 can (14 to 15 oz) baby corn nuggets
• 1/4 cup salted peanuts
• 1/4 cup barbecue sauce
• 2 tablespoons hoisin sauce or barbecue sauce
• 1 tablespoon peanut butter
• 1 tablespoon vegetable oil
• 1/2 cup water
• 1 package (10 oz) Chinese curly noodles

Directions

1. Peel the onion and cut into thin wedges. Cut out the seeds and membrane from the bell pepper, and chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper. Drain thawed frozen broccoli in strainer. Drain the corn nuggets in a strainer. Chop the peanuts.
2. In a medium bowl, mix the barbecue sauce, hoisin sauce and peanut butter; set aside.
3. In a 12-inch skillet, heat the oil over medium heat 1 to 2 minutes. Add the onion and bell pepper. Cook 2 minutes, stirring frequently. Stir in the broccoli and 1/2 cup water. Cover with lid; cook 2 to 4 minutes, stirring occasionally, until broccoli is crisp-tender.
4. While vegetables are cooking, fill a 4-quart Dutch oven about half full with water. Cover with lid; heat over high heat until the water is boiling rapidly. Add the noodles. Heat to boiling again. Boil uncovered 4 to 5 minutes, stirring frequently, until tender but not mushy.
5. While noodles are cooking, stir corn and sauce mixture into vegetable mixture. Cook uncovered 3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
6. Place a strainer or colander in the sink. Pour the noodles in the strainer to drain. Divide noodles among 4 individual serving bowls. Spoon vegetable mixture over noodles. Sprinkle with the chopped peanuts.

Additional Directions

Nutrition Facts