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Potatoes, Rice, Pasta, etc.Pasta Recipes pg 2 >  Country Pork and Noodles



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Serves 6.

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

4 cups chicken broth, divided
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 teaspoons butter

Cooking Directions
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.

Wine suggestion: Serve with simple Gamay Beaujolais

Serving Suggestions
This simple and hearty dish will satisfy hungry diners on a cold winter day. Serve with crusty French rolls and fresh fruit.

Nutrition Facts
Calories 310 calories; Protein 29 grams; Fat 7 grams; Sodium 160 milligrams; Cholesterol 95 milligrams; Saturated Fat 2 grams; Carbohydrates 30 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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