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.
serving size = 1-3/4 cups (375 mL)