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.
