BBQ Pork "Noodle" Bowl

By carabara14

Ingredients

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

Preparation

Step 1

MIX first 5 ingredients until well blended.

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.

COOK pasta as directed on package, omitting salt. Meanwhile, 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; stir to coat. Spoon pasta mixture into soup bowls; top with meat mixture, nuts and cilantro.