Country Pork & Noodles
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
roasted, diced |
|
| 4 | cups |
chicken broth
divided |
|
| 2 | tablespoons |
cornstarch
|
|
| 7 | ounces |
egg noodles
|
|
| ½ | red |
sweet red bell peppers
diced |
*
|
| ¾ | cup |
green peas
frozen |
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
roasted, diced |
|
| 946 | ml |
chicken broth
divided |
|
| 3E+1 | ml |
cornstarch
|
|
| 202.3 | ml/g |
egg noodles
|
|
| 0.5 | red |
sweet red bell peppers
diced |
*
|
| 177 | ml |
green peas
frozen |
|
| 0.6 | ml |
black pepper
|
|
| 1E+1 | ml |
butter
|
|
Directions
In small bowl stir together ¼ cup stock and cornstarch, set aside.
In 4-quart saucepan, bring remaining stock to a boil; add noodles and cook for 5 minutes.
Stir in bell pepper, peas and black pepper.
When noodles are soft, stir in cornstarch slurry.
Cook and stir until slightly thickened; stir in pork and butter.
Heat through.
