#219 Country Pork and Noodles

what you'll need
1 pound roasted PrairieFresh® 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 (about 4 ounces) frozen peas
1/8 teaspoon black pepper
2 teaspoons butter
how to prepare
In small bowl stir together 1/4 cup stock and cornstarch, set aside. In 4-quart saucepan, bring remaining stock to a boil; add noodles and cook for 5 minutes. Stir in bell pepper, peas and black pepper. When noodles are soft, stir in cornstarch slurry. Cook and stir until slightly thickened; stir in pork and butter. Heat through.


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