Brussels Sprouts And Noodle Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3 ounces thin whole wheat spaghetti (dried) or 3 ounces multi-grain spaghetti (dried)
• 2 tablespoons olive oil
• 1 cup red onion, thinly sliced (1 large)
• 3 garlic cloves, minced
• 12 ounces fresh brussels sprouts, trimmed and thinly sliced
• 1 tablespoon fresh ginger, grated (see recipe description)
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons reduced sodium soy sauce
• 1/2 cup carrot, shredded (1 medium)
• 1/3 cup fresh cilantro, snipped
• 3 tablespoons slivered almonds, toasted

Recipe

• 1 break spaghetti into pieces. cook according to package directions; drain. return spaghetti to hop pan; cover and keep warm.
• 2 (trim brussels sprouts like mini cabbages, removing the stems and wilted or damaged outer leaves. rinse and pat dry. cut sprouts crosswise into thin (about 1/4-inch) slices. they will then cook quickly and evenly, but overcooking will make them mushy and smelly.).
• 3 in a large skillet over medium-high heat, heat oil. add onion and garlic; cook for 1 minute.
• 4 add brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute more.
• 5 add broth and soy sauce (and desired protein, if any). cook about 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
• 6 remove from heat.
• 7 stir in cooked spaghetti, carrot, and cilantro. sprinkle with almonds.
• 8 serve immediately.