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Country Pork and Noodles
	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 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.

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Food Categories

• Main Dish
• Pasta
• Leftovers

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