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.