Ingredients Jump to Instructions ↓

  1. 2 cups (about 1 pound) diced roasted (fully-cooked) pork (loin, tenderloin, butt or fresh pork leg)

  2. 4 cups chicken broth, divided use

  3. 2 tablespoons cornstarch

  4. 7 ounces dry egg noodles

  5. 1/2 red bell pepper, diced

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

  7. 1/8 teaspoon ground black pepper

  8. 2 teaspoons butter

Instructions Jump to Ingredients ↑

  1. 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.


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