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Country Pork and Noodles

1 pound pork tenderloin roasted, diced
4 cups chicken broth divided
2 tablespoons cornstarch
7 ounces egg noodles
1/2 red sweet red bell peppers diced
3/4 cup green peas frozen
18 teaspoon black pepper
2 teaspoons butter


In small bowl stir together 1/4 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.

Source: recipeland.com