3/4 c. uncooked spaghetti
1/4 c. soy sauce
2 tbsp. dry sherry
5 tsp. cornstarch
1 c. water
1 lb. ground pork (raw)
1 tbsp. minced fresh ginger
1 clove garlic, minced
1/2 tsp. crushed red pepper flakes
3/4 c. chopped green onions
1/2 lb. cooked baby shrimp (rinsed & drained)

Cook spaghetti according to directions; omit salt. Drain and keep warm. Combine soy sauce, sherry, cornstarch and water. Set aside.

Stir fry pork with ginger, garlic and red pepper in hot wok until pork is well done. Add green onions. Stir fry 1 minute. Stir soy sauce mixture. Add to wok. Cook until it boils and thickens slightly. Stir in shrimp. Heat through. Pour over noodles. Toss and serve. Serve with egg rolls and tossed salad for a quick, toasty meal!