INGREDIENTS
•
2 tablespoons vegetable oil
•
2 pounds pork shoulder for stew, cut into 2 x 1-inch pieces
•
1/4 teaspoon salt
•
1/4 teaspoon black pepper
•
1 large onion, peeled and sliced
•
1 large green pepper, cored and seeds removed, sliced
•
1 can (4 ounces) mushroom pieces, drained
•
1 can (14.5 ounces) reduced-sodium tomato sauce
•
3 tablespoons packed brown sugar
•
2 tablespoons rice vinegar
•
2 tablespoons reduced-sodium soy sauce
•
1/2 pound egg noodles, cooked