Ingredients
- 1/2 bell pepper (red diced)
- 4 cups chicken stock divided
- 1 pound pork tenderloin (roasted diced)
- 3/4 cup peas (frozen)
- 7 ounces dry egg noodles
- 2 tablespoons cornstarch
- 2 teaspoons butter
- 1/8 teaspoon black pepper
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.
