Ingredients: 2 cups (about 1 pound) diced roasted (fully-cooked) pork (loin, tenderloin, butt or fresh pork leg) 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 teaspoons butter

Recipe Info Category: Pork & Veal Rating: 2 Contributor: Alexus Diaz

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.