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
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
MsgID: 3137395
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Any Way You Like it Pork Re...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Any Way You Like it Pork Re...
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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