Teriyaki Pork With Ramen, Napa And Shredded Carrot

8 ounces boneless pork top loin -- grilled and sliced

1 cup lowfat chicken broth

1 package chicken mushroom seasoning -- from mix

2 tablespoons teriyaki sauce

3 cups shredded cabbage -- napa

2 medium carrots -- finely shreadded

1 teaspoon seasoned pepper -- (red, black, bell)

1/4 teaspoon garlic powder -- with parsley

1 teaspoon cornstarch -- mixed in water

3 ounces Ramen noodles -- cooked and drained

Two leftover teriyaki bbq pork tenderloin strips were cut into 1/2 inch logs, then sliced 1/4 in thick on the diagonal. Put pork in wok; add the broth and turn on the heat. Add the seasoning packet from a 3-oz. package of ramen noodle soup, chicken mushroom flavor. Stir in the teriyaki or gourmet cooking sauce. Top with carrots, then the cabbage. Do not stir. Sprinkle generously with the seasoned pepper; sprinkle with garlic powder. Cover and simmer, 2 to 2-1/2 minutes, or until the cabbage is warmed, but not yet wilted. Tilt the wok and add the cornstarch mixture to the broth; cook until thick. Add the cooked, drained noodles. Serve at once with a pinch of finely chopped fresh basil.

Tips: * Noodles cook in 2-1/2 mins in 2 cups boiling water. * Seasoned Pepper Blend by Schilling. Have the mixture of cornstarch and water ready when you need it.

Great way to use leftover bbq pork. And Fast! The basil, when fresh, and used sparingly, brightens all the other flavors. MC: 464 cals,5.7g fat, 12.9% cff.