Brussels Sprouts And Noodle Stir-Fry - cooking recipe

Ingredients

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

Preparation

Break spaghetti into pieces. Cook according to package directions; drain. Return spaghetti to hop pan; cover and keep warm.
(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.).
In a large skillet over medium-high heat, heat oil. Add onion and garlic; cook for 1 minute.
Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute more.
Add broth and soy sauce (and desired protein, if any). Cook about 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
Remove from heat.
Stir in cooked spaghetti, carrot, and cilantro. Sprinkle with almonds.
Serve immediately.