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45 minutes
Prep: 10 minutes
Cook: 30 minutes
292 calories per serving view nutrition facts
4 servings
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| 1 | pound | pork tenderloin | roasted, diced |
| 4 | cups | chicken broth | divided |
| 2 | tablespoons | cornstarch | |
| 7 | ounces | egg noodles | |
| 1/2 | red | sweet bell pepper | diced |
| 3/4 | cup | green peas | frozen |
| 1/8 | teaspoon | black pepper | |
| 2 | teaspoons | butter |
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.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 464mg | 19% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 1.0g | 4% |
| Sugars 5.0g | |
| Protein 32.0g | 63% |
| Vitamin A | 8% | Vitamin C | 5% | |
| Calcium | 2% | Iron | 14% |
* 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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Making tofu can be an interesting challenge. The price of soybeans and nigari is negligible, but making tofu does take time and is painstaking. This process has been done by hand for centuries, beginning early each morning. Only someone who has made th...
This is delicious and easy! I added the mushrooms, broccoli and pepper and even the kids loved it! It also makes for quick and easy leftovers!
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