Revised 2024 Jan 15
Ingredients
1/4 teaspoon pepper
1 pinch salt
1 teaspoon thyme
1 teaspoon summer savory
1 tablespoon fat
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
3/4 cup broth
3/4 cup water
2 teaspoon corn starch
2 tablespoon sour cream
2 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1 tablespoon tomato paste
fish sauce
2 tablespoon parsley, chopped
6 ounces egg noodles
1/2 cup peas
Preparation
Trim the pork, cut into bite sized pieces, sprinkle with pepper, salt, thyme, and savory. Heat half of the fat in a large skillet over medium-high heat; cook pork, turning once, until browned, about 5 minutes. Remove to bowl; keep warm.
In same skillet, heat remaining fat over medium heat; cook mushrooms, garlic and thyme, stirring occasionally, until almost no liquid remains, about 6 minutes. Scrape into bowl with pork; keep warm.
Whisk together broth, cornstarch and water; stir into skillet. Bring to simmer; cook until thickened, about 5 minutes. Stir in sour cream, mustard, vinegar, and tomato paste. Cook, stirring, until sauce is glossy and thickened, about 3 minutes. Taste and adjust seasoning as required.
Return pork and any juices and mushroom mixture to skillet and cook until temperature of the pork is 145°F, about 2 minutes. Stir in parsley.
Cook noodles according to package instructions, adding peas in last 3 minutes of cook time. Drain. Serve pork mixture over noodles and peas.
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