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SNAKE ALLEY NOODLES

Serves 4. Snake Alley Noodles

• 3/4 pound uncooked spaghetti
• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 4 teaspoons cornstarch
• 1 pound ground pork
• 1 tablespoon minced fresh ginger root
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 3/4 cup chopped green onions
• 1/2 pound cooked baby shrimp, rinsed and drained 


Cooking Directions
Cook spaghetti according to package directions, omitting salt; drain and keep warm.

Meanwhile, combine soy sauce, sherry, cornstarch and 1 cup water; set aside.

Stir-fry pork with ginger, garlic and red pepper in hot wok or large skillet over medium heat, until pork is cooked.

Add green onions; stir-fry 1 minute.

Add soy sauce mixture; cook and stir until mixture boils and thickens slightly.

Stir in shrimp and heat through.

Pour over noodles and toss to combine.

Serving Suggestions
The surprising combination of ground pork and shrimp adds a unique flavor to this easy Asian-inspired dish.


Nutrition Facts
Calories 618 calories; Protein 45 grams; Fat 18 grams; Sodium 1140 milligrams; Cholesterol 184 milligrams; Saturated Fat 6 grams; Carbohydrates 69 grams

 
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

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