Yield: 6 Servings
|1 pounds||Boneless pork, cut in 3/4|
|\N \N||Inch cubes|
|3 \N||Onions, finely diced|
|3 \N||Medium tomatoes,peeled,|
|1 \N||Fresh red chili|
|2 teaspoons||Lemon juice|
|1 tablespoon||Worcestershire sauce|
|12 ounces||Uncooked flat noodles|
|1½ cup||Shredded cheddar cheese|
|\N \N||Formatted by Millie Ellis|
Heat oil in a large saucepan. Add pork, onions and tomatoes, crush garlic with a pinch of salt; add to pork mixture. To handle fresh chilies, cover your hands with rubber or plastic gloves. After handling chilies, do not touch your face or eyes, Cut chilies in half; remove seeds and pith. Cut in thin slices. Add to pork mixture.
Season with salt, pepper, lemon juice, sugar and worcestershire sauce. Cover and cook over low heat 30 minutes. Meanwhile, bring salted water to a boil; add noodles, cook 10 minutes or until tender dreain. Stir drained noodles and cheese into pork mixture.