BBQ Pork "Noodle" Bowl

By carol gorman

We used Italian pasta in this Asian-inspired noodle bowl to keep things simple but you could use rice noodles or udon noodles instead. Combined with stir-fried pork tenderloin, green onions, peanuts and cilantro, the noodles create a quick and easy Asian meal.

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Ingredients

• 1/2 cup 25%-less-sodium chicken broth
• 3 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. lime juice
• 2 tsp. sugar
• 1 tsp. sesame oil
• 220 g capellini, uncooked
• 1 Tbsp. vegetable oil, divided
• 1 pork tenderloin (1 lb./450 g), thinly sliced
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 4 green onions, sliced
• 1 Tbsp. minced gingerroot
• 2 cloves garlic, minced
• 1/4 cup peanuts, chopped
• 2 Tbsp. chopped fresh cilantro

Details

Servings 1
Preparation time 35mins
Adapted from kraftcanada.com

Preparation

Step 1

Mix first 5 ingredients until blended.

Cook pasta as directed on package, omitting salt. Meanwhile, heat 2 tsp. vegetable oil in large skillet on medium-high heat. Add half the meat; cook 2 min. or until no longer pink, turning after 1 min. Remove from skillet; cover to keep warm. Repeat with remaining meat. Return all meat to skillet. Stir in barbecue sauce; cook and stir 1 min. Remove from skillet; cover to keep warm.

Heat remaining vegetable oil in same skillet. Add onions, ginger and garlic; cook and stir 30 sec. Stir in broth mixture; bring to boil.

Drain pasta. Add to broth mixture in skillet; mix lightly. Spoon pasta mixture into soup bowls; top with meat mixture, nuts and cilantro.