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Teriyaki Pork With Ramen, Napa And Shredded Carrot

Teriyaki Pork With Ramen, Napa And Shredded Carrot is built on Boneless Pork Top Loin, Lowfat Chicken Broth, Chicken Mushroom Seasoning, Teriyaki Sauce, and Cabbage. Ready in about 15 min, it serves 2. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 1 cup
• 1 pkg
• 2 tbsp
• 3 cup
• 2
• 1 tsp
• 1/4 tsp
• 1 tsp
• 3 oz

Method (preview)

1. 1

   Two leftover teriyaki bbq pork tenderloin strips were cut into 1/2 inch logs, then sliced 1/4 in thick on the diagonal.

2. 2

   Put pork in wok; add the broth and turn on the heat.

3. 3

   Add the seasoning packet from a 3-oz. package of ramen noodle soup, chicken mushroom flavor.

4. 4

   Stir in the teriyaki or gourmet cooking sauce.

5. 5

   Top with carrots, then the cabbage.

6. 6

   Do not stir.

7. 7

   Sprinkle generously with the seasoned pepper; sprinkle with garlic powder.

8. 8

   Cover and simmer, 2 to 2-1/2 minutes, or until the cabbage is warmed, but not yet wilted.

9. 9

   Tilt the wok and add the cornstarch mixture to the broth; cook until thick.

10. 10

    Add the cooked, drained noodles.

11. 11

    Serve at once with a pinch of finely chopped fresh basil.

12. 12

    Tips: * Noodles cook in 2-1/2 mins in 2 cups boiling water. * Seasoned Pepper

13. 13

    Blend by Schilling. Have the mixture of cornstarch and water ready when you need it.