Ingredients
- 1/2 bell pepper (red diced)
- 950 ml chicken stock divided
- 260 gr pork tenderloin (roasted diced)
- 150 gr peas (frozen)
- 50 gr dry egg noodles
- 16 gr cornstarch
- 9 gr butter
- 1 gr black pepper
In small bowl stir together quarter cup stock and cornstarch, set aside. In 4 litre 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.
