Texas-style BBQ sauce gets doctored up with soy sauce, lime juice and garlic to make this Asian-inspired pork noodle bowl.
What You Need
Original recipe yields 4 servings
1/2 cup fat-free reduced-sodium chicken broth
3 Tbsp. lite soy sauce
2 Tbsp. lime juice
2 tsp. sugar
1 tsp. nam pla (fish sauce)
1 tsp. sesame oil
1 Tbsp. oil, divided
1 lb. pork tenderloin, cut into thin strips
1/4 cup BULL'S-EYE Texas Style Barbecue Sauce
1/2 lb. capellini, uncooked
4 green onion s, sliced
1 Tbsp. minced gingerroot
2 cloves garlic, minced
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
2 Tbsp. chopped fresh cilantro
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Let's Make It
Mix first 6 ingredients until blended.
Heat 2 tsp. 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 oil in large 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 into soup bowls; top with meat, nuts and cilantro.
Prepare using boneless chicken or beef.
For extra kick, serve with hot sauce.
Prepare using your favorite BULL'S-EYE Barbecue Sauce, such as Original.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.