Teriyaki Pork with Ramen, Napa and Shredded Carrot

• 8 ounces pork loin boneless, grilled and sliced
• 1 cup chicken broth
• 1 package adobo seasoning chicken mushroom
• 2 tablespoons teriyaki sauce
• 3 cups cabbage shredded, napa
• 2 medium carrots finely shredded
• 1 teaspoon black pepper
• 1/4 teaspoon garlic powder with parsley
• 1 teaspoon cornstarch mixed in water
• 3 ounces ramen noodles cooked and drained

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

pork loin, chicken broth, chicken mushroom, teriyaki sauce, cabbage, carrots, black pepper, garlic, cornstarch, ramen noodles

Taken from recipeland.com/recipe/v/teriyaki-pork-ramen-napa-shredd-36991 (may not work)