Country pork and noodles

Country pork and noodles

Date: July 12th, 2011


Modifications: I was only making a lunch portion of this, so I cut the recipe down. I substituted sweet potato for the red pepper because that’s what I had on hand. I also added some spinach at the end. I also skipped the black pepper and used chili powder, cumin, and paprika.

Time to table: 20 minutes

Servings: 2 adult lunches

Ben: Like

Notes: This was pretty good, but didn’t get as thick as I had hoped. I’ve been making soup for lunches often enough, so I thought that adding 1 tablespoon of corn starch would be enough to thicken it up a bit and add some variety, but I should have added a little more. This was still a good way to use up some of the leftover pork loin.

Country pork and noodles

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