Helpful hint

Steamed or fresh Chinese noodles can be found in the produce section of the supermarket.

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Microwave noodles and set aside.

Prepare remaining ingredients.

Make pork.

Cook noodles and bok choy.

Shopping list

To buy: ¾ pound pork tenderloin, 1 bottle toasted sesame oil, 1 package fresh or steamed Chinese noodles, 1 small bulb bok choy.

Staples: garlic, honey, low-sodium soy sauce, salt, black peppercorns.

Chiniese pan-roasted pork

¾ pound pork tenderloin

½ tablespoon low-sodium soy sauce

1 tablespoon honey

1 medium garlic clove, crushed

1 teaspoon toasted sesame oil

Butterfly pork: Cut it almost in half lengthwise and open like a book. Stir soy sauce, honey and garlic in a small bowl; set aside. Heat oil in nonstick skillet over medium-high heat, and saute meat 4 minutes. Turn and saute 4 more minutes, until meat reaches 160 degrees on a thermometer. Remove to a plate, and divide into 2 portions. Add sauce mixture to pan and cook 30 seconds to 1 minute, until reduced slightly. Spoon over pork. (Do not rinse skillet; use for noodles and bok choy.) Makes 2 servings.

Per serving: 260 calories (28 percent from fat), 8.1 g fat (2.3 g saturated, 4.3 g monounsaturated), 108 mg cholesterol, 36 g protein, 9.5 g carbohydrates, 0.1 g fiber, 217 mg sodium.

Stir-fried bok choy and noodles

¼ pound fresh or steamed Chinese noodles (about 2 cups)

1 tablespoon toasted sesame oil

4 cups sliced bok choy

1 tablespoon low-sodium soy sauce

1 garlic clove, crushed

Salt and freshly ground pepper

Place noodles and ½ cup water in a microwave-safe bowl. Cover and heat on high 2 minutes. Stir and heat on high 2 more minutes. Let stand, covered.

Heat oil in skillet over high heat. Add bok choy and noodles. Cook, tossing, 1 minute. Add soy sauce and garlic; toss another minute. Add salt and pepper to taste. Serve with the pork. Makes 2 servings.