snake alley noodles...

I found this recipe several years ago in the Washington Post. I have no idea of it's origins other than that. From the beginning it has been a family favorite. It has all the components of a comfort meal. Pasta, warm enticing flavors with a little kick in the background. The ginger/garlic combo holds the key. It's quick and fairly economical as well. I usually double the sauce amount because it's where the magic lies. 

Give it try and let me know what you think.

Celebrate the Feast!

Snake Alley Noodles
adapted from the Washington Post

12 cup ounces uncooked spaghetti
(I always use whole wheat)

1/4 cup soy sauce
2 tablespoons dry sherry
4 teaspoons cornstarch
1 cup water
1 pound ground pork
1 tablespoon minced fresh ginger
2 cloves of garlic, minced
1/2 teaspoon crushed red pepper flakes
3/4 cup chopped green onions
8 ounces cooked baby shrimp 
(I usually use a little larger shrimp)

Cook spaghetti, drain and keep warm

Meanwhile combine soy sauce, sherry, cornstarch and water, set aside

In large skillet set over medium heat, stir fry pork with ginger, garlic and red pepper until pork is cooked, about 5-7 minutes. Add green onions and stir fry one minute. Add soy sauce mixture and cook, stirring, until mixture boils and thickens slightly, about 3 to 5 minutes.

Stir in shrimp and heat through, pour over spaghetti and toss to combine.