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1/2 c. orange juice
1/2 c. soy sauce
1/4 c. oil
1/4 c. brown sugar
1/2 tsp. ground ginger
1 lb. lean boneless pork, cut into thin strips
1 tbsp. cornstarch
1/2 c. water
1 can (8 oz.) sliced water chestnuts, drained
1 pkg. (6 oz.) frozen Chinese pea pods, partially thawed
1/2 of 16 oz. pkg. Pennsylvania Dutch Brand Fine Egg Noodles

In large bowl, blend juice, soy sauce, oil, sugar and ginger; add pork. Cover and marinate in refrigerator, stirring occasionally 1 hour.

In medium skillet, add pork and marinade and simmer covered, stirring occasionally, 30 minutes. Stir in cornstarch blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Add vegetables and simmer covered an additional 5 minutes or until vegetables are crisp tender.

Meanwhile, cook noodles according to package directions. Toss pork mixture with noodles. Makes about 4 servings.


3 tbsp. butter
1/2 of 16 oz. pkg. Pennsylvania Dutch Brand Fine or Med. Egg Noodles
3 1/2 c. chicken broth
1/4 tsp. garlic powder
Salt and pepper to taste

In large skillet, melt butter and lightly brown uncooked noodles, stirring frequently (browning will be uneven). Add chicken broth, garlic powder, salt and pepper. Bring to a boil, then simmer covered 10 minutes or until noodles are tender. Makes about 4 dish servings.
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