1/4 cup water

6 tablespoons ketchup

4 tablespoons Worcestershire sauce

2 cups broccoli florets

1/4 cup ramen noodles (4 ounces)

2 tablespoons canola oil, divided use

3/4 pound pork tenderloin cut into 1/4-inch pieces

1 cup sliced red bell pepper

2 tablespoons chopped cilantro leaves

1 lime cut into quarters

Mix water, ketchup and Worcestershire sauce together and set aside. Add broccoli to a microwave safe bowl and microwave 2 minutes. Remove and set aside.

Cook ramen noodles according to package instructions. Drain and set aside.

Heat 1 tablespoon oil in a wok or skillet over high heat. Add the pork and saute about 2 to 3 minutes. Remove to a plate. Add red bell pepper and microwaved broccoli and stir-fry 2 minutes. Lower heat to medium-high. Add the remaining 1 tablespoon oil and return pork to wok or skillet. Add the cooked ramen noodles and the reserved sauce. Toss well. Divide between 2 plates or shallow bowls. Sprinkle cilantro on top and serve with lime wedges.

Yield 2 servings.

Per serving: 645 calories (25% from fat), 18.3 g fat (2.4 g saturated, 9.9 g monounsaturated), 108 cholesterol, 46.8 g protein, 73.1 g carbohydrates, 3.1 g fiber, 907 mg sodium.