Brussels Sprouts and Noodle Stir-Fry with Cilantro and Almonds

By lbgtdep

Makes: 8 servings Yields: 3/4 cup each Start to Finish: 30 mins

Ingredients

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

Preparation

Step 1

Break spaghetti into 1-inch pieces. Cook spaghetti according to package directions; drain. Return spaghetti to hot pan; cover and keep warm.
Pour oil into a large skillet; heat skillet over medium-high heat. Add onion and garlic; cook and stir for 1 minute. Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute. Add broth and soy sauce. Cook about 2 minutes more or until liquid is almost evaporated, stirring occasionally. Remove from heat.
Stir in cooked spaghetti, carrot, and cilantro. Before serving, sprinkle with almonds.