Brussels Sprouts and Noodle Stir-Fry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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RECIPE MADE WITH LOVE BY

@KateL
Contributor
“Entered for safe-keeping, from Better Homes and Gardens "Cook's Secrets: 62 Recipes You'll Want to Make Forever". Look for smaller, compact sprouts that are vivid green (sweetest). Larger Brussels sprouts can be a little bitter. Brussels sprouts can be stored in the refrigerator for up to 3 days. To store fresh cilantro, cut 1/2-inch from the bottoms of stems and stand in small jar or glass with about 1 inch of water; loosely cover with a plastic bag, and if you change the water every few days, it will stay fresh for up to 2 weeks. One tablespoon grated fresh ginger will be about 1 inch of fresh ginger (if using a microplane grater, 1 tablespoon will be too much). To make it a main dish, add 2 cups chopped, cooked chicken breast or ham or cooked and shelled and deveined shrimp to the skillet when you add the broth.”