This simple and hearty dish will satisfy hungry diners on a cold winter day. Serve with crusty French rolls and fresh fruit.

Country Pork and Noodles

2 cups (about 1 pound) diced roasted pork (loin, tenderloin, butt or fresh pork leg)
4 cups chicken broth, divided
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

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.

Makes 6 servings.

Nutritional information per serving: 282 calories; 6 g fat (1 g saturated); 29 g protein; 160 mg sodium; 95 mg cholesterol; 30 g carbohydrates; 2 g fiber

Recipe from: National Pork Board; www.theotherwhitemeat.com