Country Pork and Noodles
This simple and hearty dish will satisfy hungry diners on a cold winter day. Serve with crusty French rolls and fresh fruit.
2 cups (about 1 pound) diced roasted (fully-cooked) pork (loin, tenderloin, butt or fresh pork leg)
4 cups chicken broth - divided use
2 tablespoons cornstarch
7 ounces dry egg noodles
1/2 red bell pepper, diced
3/4 cup (about 4 ounces) frozen peas
1/8 teaspoon ground black pepper
2 teaspoons butter
- In small bowl thoroughly stir together 1/4 cup broth and cornstarch, set aside.
- In 4-quart saucepan, bring remaining broth to a boil; add noodles, cook for 5 minutes.
- Stir in bell pepper, peas and pepper.
- When noodles are tender, stir in cornstarch mixture. Cook and stir until slightly thickened; stir in pork and butter; heat through.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 310 calories Protein 29 grams Fat 7 grams Sodium 160 milligrams Cholesterol 95 milligrams Saturated Fat 2 grams Carbohydrates 30 grams Fiber 2 grams.
Recipe and photograph provided courtesy of National Pork Board.