Asian Noodle Bowl

Ingredients

• 0.3 cup barbecue sauce 
• 2 tablespoons hoisin sauce 
• 1 tablespoon peanut butter 
• 0.1 teaspoon ground pepper red (cayenne)
• 1 tablespoon vegetable oil 
• 1 small onion cut into thin wedges
• 0.3 cup bell pepper red chopped
• 2 cups cauliflower florets fresh frozen thawed
• 0.8 cup water 
• 10 ounces salad leaves curly endive chinese
• 14 ounces potato nuggets drained canned
• 0.3 cup peanuts chopped

Equipment

• bowl
• frying pan
• dutch oven

Directions

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.
4. Add 1/2 teaspoon salt if desired. Cover and heat to a rapid boil over high heat.
5. Add noodles; heat to boiling. Boil uncovered 4 to 5 minutes, stirring frequently, until noodles are tender.
6. Stir corn and sauce mixture into vegetable mixture. Cook uncovered 3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
7. Drain noodles; place in individual bowls and top with vegetable mixture.
8. Sprinkle with peanuts.