Pork and Noodles

Difficulty: 1/5
Time: 35 minutes


  • 2 cups cooked pork loin roast diced (about 1 pound)
  • 4 cups chicken broth divided
  • 2 tablespoons cornstarch
  • 7 ounces dry egg noodles
  • 1/2 red bell pepper diced
  • 3/4 cup frozen peas (about 4 ounces)
  • 1/8 teaspoon ground black pepper
  • 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.

Serves 6.

Wine suggestion: Serve with simple Gamay Beaujolais.

*Could also use leftover tenderloin or fresh leg of pork.