This delicious recipe for Noodle Bowl with BBQ Pork pairs perfectly with Panache Lane Flamboyant.








  • 2 Tablespoon(s) Rice wine vinegar
  • 2 Tablespoon(s) Tomato paste
  • 1 Tablespoon(s) Soy sauce
  • 1 Teaspoon(s) McCormick Gourmet™ Sriracha Seasoning
  • 8 Ounce(s) Thin-sliced boneless pork chops
  • 1 Tablespoon(s) Oil
  • 1 Container (32 ounces) chicken stock
  • 2 Cup(s) Water
  • 4 Ounce(s) Dried Chinese noodles
  • 1/2 Cup(s) Shredded carrots
  • 1/2 Cup(s) Frozen corn, thawed
  • 2 Green onions, thinly sliced


1. 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.

2. 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.

3. 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.

*Recipe and Photo Courtesy of McCormick & Company, Inc.