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Warning: this dish is so good you'll go back for seconds...or thirds.  Otherwise known as P.M. Noodles, try...

Porky-Mushy Noodles

8-oz. package medium egg noodles  (Note #1)
salt

3 Tablespoons olive oil, divided  (Note #2)
1 large onion, chopped
1/4 green pepper, diced
1/4 red bell pepper, diced
8-oz. package mushrooms, cleaned
2 garlic cloves, minced
1/2 to 1 cup cooked, leftover lean pork or ham, cut into small cubes 
1/4 teaspoon dried oregano

1/2 teaspoon black pepper
1 can condensed cream of mushroom soup (Note #3)
3/4 cup milk (Note #4)
1 cup frozen green peas (Note #5)

Cook egg noodles in salted water as per package instructions, adding 1 Tablespoon of olive oil to the water.  When done, drain and set aside.  

Cook peas according to package directions.  Don't overcook; they should still be bright green.

Heat 2 Tablespoons olive oil in a large skillet or Dutch oven, preferably non-stick.    Add onion and bell peppers.  Sauté, stirring often, until onion is soft.    While onion is cooking, slice the mushrooms thinly.    

Add mushrooms and minced garlic, sautéing another minute or three until mushrooms turn dark.  Add cubed pork or ham.  Saute until pork is hot.

Add seasonings and cream of mushroom soup.  Stir gently until mixed.  Little by little, stir in the milk.   When combined, add the noodles and green peas.    Mix.  Continue to cook on low heat for about another five minutes to allow flavors to meld. 

Enjoy!


Note #1:  Egg free noodles may be substituted, or whole wheat or other grain-based noodles.

Note #2 If low-fat is your priority, leave the olive oil out of the noodles and use only 1 Tablespoon for the sauté; lower the heat and cook longer.

Note #3 Regular cream of mushroom soup is delish, but to cut calories and fats, you can use reduced calorie soup, too.

Note #4:  Reduced-fat or skim milk is fine, if you prefer.

Note #5:  If you have leftover cooked peas, carrots, green beans, corn or mixed veggies, those can be used in place of the frozen peas.

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