Country Pork And Noodles

Egg noodles with red bell pepper and peas mixed with pork and butter.

Ingredients -

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 Fresh Ground Black Pepper
2 cups (about 1 pound) cooked, diced Roasted Pork (loin, tenderloin, butt or fresh pork leg)
2 teaspoons Butter

Preparation:

1. Combine ¼ cup chicken broth with cornstarch in small bowl. Mix thoroughly and set aside.

2. Add remaining chicken broth and noodles to large saucepan.

3. Cook 5 minutes.

4. Stir in red bell pepper, frozen peas and fresh ground pepper.

5. When noodles are tender, stir in cornstarch mixture.

6. Stir and continue cooking until mixture thickens slightly.

7. Stir in pork and butter. Heat through.

Cooking Tip

Low in Saturated Fat

The pork tenderloin is nearly as low in saturated fat as the chicken breast. The tenderloin cooks well as a whole roast, sliced or cut up in small pieces. As there is very little fat, the tenderloin does not lose much volume when cooking.

Cooking Tip

Chicken Broth

A good quality store bought chicken broth is quite suitable for this recipe.