COUNTRY PORK AND NOODLES

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 ground black pepper
2 cups (about 1 pound) diced roasted pork (loin, tenderloin, butt or fresh pork leg)
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.

Serve with crusty French rolls and fresh fruit.

Servings: 6
Source: National Pork Board