Asian Noodle Bowl

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

1/4 cup barbecue sauce
1 package (10 ounces) Chinese curly noodles
1 can (14 ounces) baby corn nuggets, drained
1/4 cup chopped peanuts
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. 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.