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Description
This simple and hearty dish will satisfy hungry diners on a cold winter day. Serve with crusty French rolls and fresh fruit.
Ingredients
US|METRIC
6 SERVINGS
- 2 cups pork loin roast (cooked, diced, about 1 pound)
- 4 cups chicken broth (divided)
- 2 Tbsp. cornstarch
- 7 oz. egg noodles
- 1/2 red bell pepper (diced)
- 3/4 cup frozen peas (about 4 ounces)
- 1/8 tsp. black pepper
- 2 tsp. butter
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Directions
- 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.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium85mg4% |
| Potassium270mg8% |
| Protein9g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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