Snake Alley Noodles is the perfect dish to serve on Feb. 6 to celebrate Chinese New Year.
Although not a traditional celebration dish, this classic combination of ground pork and tender baby shrimp offers a savory festival of flavor. And, the seasonings, dry Sherry, fresh ginger, crushed dried red pepper, chopped green onion and soy sauce, add a fresh and spicy taste.
SNAKE ALLEY NOODLES
3/4 pound uncooked spaghetti
1/4 cup soy sauce
2 tablespoons dry Sherry
4 teaspoons cornstarch
1 cup water
1 pound ground pork
1 tablespoon minced ginger root
2 cloves garlic, minced
1/2 teaspoon crushed dried red pepper flakes
3/4 cup chopped green onions and tops
1/2 pound cooked baby shrimp, rinsed and drained
Cook spaghetti according to package directions, omitting salt. Drain and keep warm.
Meanwhile, combine soy sauce, Sherry, cornstarch and 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 and stir-fry 1 minute longer. Add soy sauce mixture and cook and stir until mixture boils and thickens slightly. Stir in shrimp and heat through. Pour over noodles and toss to combine. Makes 4 to 6 servings.