2 tablespoons freshly grated ginger root (can substitute 2 teaspoons of minced garlic from the jar)
3/4 pound pork tenderloin or pork chops, visible fat removed, cut in to bite sized pieces (can substitute chicken, beef or shrimp)
Cooking spray
2 teaspoons vegetable or canola oil
2 cups thinly sliced green cabbage
1 16-ounce bag frozen stir fry vegetables, Asian style
2 (14.5 oz) cans fat-free, low-sodium chicken broth
1/4 teaspoon red pepper flakes (optional, if you like really spicy, add ½ teaspoon)
1/4 cup light teriyaki sauce (can substitute low-sodium soy sauce)
1 3-ounce pack ramen noodles, seasoning pack discarded
Cook frozen vegetables in microwave according to package instructions minus 2 minutes (i.e., if package says 7 minutes cook 5). Drain off excess water.
Rinse pork and pat dry. Heat deep skillet or wok over medium heat. Pour in oil and swirl to coat. Add pork and ginger to skillet and cook 5 minutes, stirring occasionally. Transfer pork to a plate and set aside.
Spray skillet with cooking spray. Add cabbage and vegetables, cook for 5 minutes stirring constantly.
Stir in broth and red pepper and bring to a boil.
Break noodles into 4-6 chunks. Reduce heat to a simmer and add noodles and teriyaki sauce. Cover and simmer 5-7 minutes until noodles are done. Return pork to skillet and let stand 3 minutes.
