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Ingredients Jump to Instructions ↓

  1. 1 pound roasted pork tenderloin -- diced (about 2 cups)

  2. 4 cups chicken stock -- divided

  3. 2 tablespoons cornstarch

  4. 7 ounces dry egg noodles

  5. 1/2 red bell pepper -- diced

  6. 3/4 cup frozen peas (about 4 ounces)

  7. 1/8 teaspoon black pepper

  8. 2 teaspoons butter

  9. 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.

  10. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

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