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Prep Time25min
Total44min
Servings4
Ingredients12
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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
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Instructions
Step
1
Mix barbecue sauce, hoisin sauce, peanut butter and ground red pepper; set aside.
Step
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.
Step
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.
Step
4
Stir corn and sauce mixture into vegetable mixture. Cook uncovered 3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
Step
5
Drain noodles; place in individual bowls and top with vegetable mixture. Sprinkle with peanuts.
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Find hoisin sauce in Asian markets or the condiment section of larger supermarkets.
Chinese curly noodles are wavy, thin, long noodles sold in rectangular “bricks” about 1 inch thick. Toss them in stir-fries, or top with stir-fried meat and vegetables.
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Nutrition Facts
Serving Size:1 Serving
Calories
520
Calories from Fat
115
Total Fat
13 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
530 mg
Potassium
600 mg
Total Carbohydrate
91 g
Dietary Fiber
8 g
Protein
18 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
58%
58%
Calcium
6%
6%
Iron
26%
26%
Exchanges:
5 Starch; 3 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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