Peanut Sauce Stir-fry

I have a really neat cook book gifted to me by my bro. and sister-in-laws with budget friendly meals. I think it’s one of my favorite cook books because there is a huge picture of each recipe. It makes the process of finding a recipe that looks good so much easier! Last night I looked in the “Fast” section because it was getting late and I hadn’t prepared dinner yet. I found this recipe for an Asian Noodle Bowl and went for it. Within 15 minutes I had a delicious dinner full of vegetables!

  • 1/4 cup barbecue sauce
  • tablespoons hoisin sauce (Didn’t have that on hand, so I skipped it… turned out great still)
  • tablespoon peanut butter (Made it 2 Tbs of crunchy peanut butter instead)
  • 1/8 teaspoon ground red pepper (cayenne), if desired
  • tablespoon vegetable oil (substituted olive oil)
  • small onion, cut into thin wedges
  • 1/4 cup chopped red bell pepper (I used about 5 mini bell peppers)
  • cups fresh broccoli flowerets or 1 bag (14 ounces) frozen broccoli flowerets, thawed
  • 3/4 cup water
  • package (10 ounces) Chinese curly noodles (I made instant brown rice instead)
  • can (14 ounces) baby corn nuggets, drained (substituted with fresh snap peas)
  • 1/4 cup chopped peanuts (took care of this by using the crunchy peanut butter
  • (I added a handful of cooked chicken I had in my freezer)
  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.
Makes 4 servings
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