- 2 cups cooked pork loin roast, diced (about 1 pound)
- 4 cups chicken broth, divided
- 2 tablespoons cornstarch
- 7 ounces egg noodles
- 1/2 red bell pepper, diced
- 3/4 cup frozen peas, (about 4 ounces)
- 1/8 teaspoon 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.
Wine suggestion: Serve with simple Gamay Beaujolais.
*Could also use leftover tenderloin or fresh leg of pork.
This simple and hearty dish will satisfy hungry diners on a cold winter day. Serve with crusty French rolls and fresh fruit.
Calories: 292 calories
Protein: 29 grams
Fat: 6 grams
Sodium: 160 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 1 grams
Carbohydrates: 30 grams
Fiber: 2 grams