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BBQ Pork "Noodle" Bowl Recipe
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 onion s, sliced
- 1 Tbsp. minced gingerroot
- 2 cloves garlic , minced
- 1/4 cup peanuts , chopped
- 2 Tbsp. chopped fresh cilantro
| PREP TIME 30m |
COOK TIME 5m |
TOTAL TIME 35m |
YIELD 4 servings, 1-3/4 cups (375 mL) each |
|---|
Instructions
- 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.
A recipe from Kraft Canada
2020-05-08
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