Noodle Bowl with BBQ Pork

Ingredients

4

Servings

2 tablespoons rice wine vinegar
2 tablespoons tomato paste
1 tablespoon soy sauce Substitutions available
- reduced sodium soy sauce
1 teaspoon McCormick Gourmet™ Sriracha Seasoning
8 ounces thin-sliced boneless pork chops
1 tablespoon oil
1 container (32 ounces) Kitchen Basics® Original Chicken Stock Substitutions available
- Unsalted Chicken Stock
2 cups water
4 ounces dried Chinese noodles Substitutions available
- thin spaghetti
1/2 cup shredded carrots
1/2 cup frozen corn, thawed
2 green onions, thinly sliced

Mix vinegar, tomato paste, soy sauce and Seasoning in medium bowl until well blended. Reserve 1 tablespoon. Add pork to remaining marinade; turn to coat well. Cover. Refrigerate 1 hour.
Remove pork from marinade. Discard any remaining marinade. Heat oil in large skillet on high heat. Add pork; cook 1 to 2 minutes per side or until browned. Keep warm.
Bring stock, water and reserved marinade to boil in large saucepan on high heat. Add noodles; cook as directed on package. Divide noodles and broth among each of 4 bowls. Top with pork, carrots, corn and green onions. Sprinkle with additional Seasoning as desired.

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