Spicy Pork and Noodles

I love it when I can re-purpose ingredients from another meal. This is a one of those dishes that my mom would be proud of because you take leftover pulled pork from the refrigerator and give it a 360 twist! The spicy sauce even uses the same spices that were used to flavor the pulled pork, just in different increments. It's quick and tasty.

Tips:

Reduce - The key to developing the sauce well is high heat and time. You're trying to concentrate the flavors.
Starch or flour - corn starch is a little more readily available and gives your sauce a clearer appearance; if you use the flour (often called Wondra flour) the sauce will have a creamier appearance. 

Prep Time: 2-5 minutes

Cook Time:15-20 minutes

Servings: 4-5 servings

5 cups cold water

1 Tablespoon corn starch or fine gravy flour

2 teaspoon paprika

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon liquid smoke

1/2 teaspoon black pepper

1, 12 ounce package of egg noodles

2 cups pulled pork

Directions:

1) In a medium saucepan, dissolve the corn starch or flour in the cold water. Add the paprika, cayenne, salt, thyme, liquid smoke, and pepper. Place the saucepan over high heat and simmer for 10-15 minutes until the sauce thickens. Be sure to stir often. Meanwhile cook noodles.

2) Bring a large pot of water to a boil and cook the noodles as per the manufacturer's instructions and drain. 

3) Reduce the sauce heat to low and drop the pulled pork to heat the meat through. 

4) Place the noodle and pour the sauce and meat over the noodles or toss them together and serve.