Frugal Recipe of the Week: Snake Alley Noodles

This economical and easy Asian-inspired recipe comes from Kikkoman, the soy sauce people. I found it several years ago in our local paper’s FoodDay section and it immediately became a family favorite.  And, made with whole wheat spaghetti these days, it’s something I can still enjoy on my eating plan. I always purchase ground pork from our local Asian mega-store; it’s only $1.98 per pound. The pork they sell is good quality, low fat, and costs way less than what I would pay at a regular market.  If you don’t eat pork, ground turkey or chicken could be substituted.  A half-pound of baby shrimp is less than $2 at Safeway, WinCo or other area supermarkets that sell fresh seafood, but canned shrimp could also be substituted if you can’t get fresh.  Everything else in the recipe I usually have on hand in the pantry, and when I add up the pork, shrimp, spaghetti and a bunch of green onions the whole recipe comes in at around $5.00.  It makes quite a bit as well, definitely enough for the five of us with leftovers for my husband’s lunch the next day.  I usually serve Snake Alley Noodles with a marinated cucumber salad.

SNAKE ALLEY NOODLES

12 oz. uncooked spaghetti

1/4 cup soy sauce

2 TBSP dry sherry

4 tsp. cornstarch

1 pound ground pork

1 tsp minced, fresh ginger root

2 cloves garlic, minced

1/2 tsp crushed red pepper

3/4 cup chopped green onions, tops included

1/2 pound cooked baby shrimp

Cook the spaghetti according to package directions; drain and keep warm. Combine soy sauce, sherry and cornstarch; set aside.  In a large skillet or wok, stir fry pork over high heat with ginger, garlic and red pepper until pork is cooked thoroughly.  Add green onions and cook for another minute, then add soy sauce mixture and cook until mixture boils and thickens somewhat.  Add the shrimp and heat through.  Place the spaghetti in a large bowl or plate; pour the sauce over the noodles and toss to combine.

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