🫙 From the Spice Rack
Country Pork and Noodles
1 pound roasted pork tenderloin -- diced (about 2 cups) 4 cups chicken stock -- divided 2 tablespoons cornstarch 7 ounces dry egg noodles 1/2 red bell pepper -- diced 3/4 cup froze...
maineasy
Ingredients8 items
Ingredients
- 1poundroasted pork tenderloin -- diced (about 2 cups)
- 4cupchicken stock -- divided
- 2tablespooncornstarch
- 7ouncedry egg noodles
- 1/2red bell pepper -- diced
- 3/4cupfrozen peas (about 4 ounces)
- 1/8teaspoonblack pepper
- 2teaspoonbutter
Directions
- 1
1 pound roasted pork tenderloin -- diced (about 2 cups) 4 cups chicken stock -- divided 2 tablespoons cornstarch 7 ounces dry egg noodles 1/
- 2
In 4-quart saucepan, bring remaining stock to a boil
- 3
add noodles and cook for 5 minutes
- 4
Stir in bell pepper, peas and black pepper
- 5
When noodles are soft, stir in cornstarch slurry
- 6
Cook and stir until slightly thickened
- 7
stir in pork and butter
- 8
Heat through