This vegetarian entree needs a good dash of teriyaki sauce or soy sauce, but I thought it was a great light meal. The actual cooking time is quick, but budget in some extra time for all of the slicing and chopping.
BRUSSELS SPROUTS & NOODLE STIR FRY
My cooking time was significantly longer than the recipe suggested. I personally like my brussels sprouts nice and soft (not al dente) and it took a while to get an entire skillet of them that way.
Nutritional Information (per serving - serves 4)
230 calories - 10 g. fat - 31 g. carbohydrates - 6 g. fiber - 9 g. protein
- 3 oz. dried whole what thin spaghetti
- 1 large red onion, thinly sliced
- 2 tbsp. olive oil
- 3 cloves of garlic, minced
- 12 oz. fresh Brussels sprouts, thinly sliced or shredded
- 1 tbsp. grated fresh ginger
- 1/2 tsp. crushed red pepper
- 1/2 c. chicken broth
- 2 tbsp. low-sodium soy sauce
- 1/2 c. finely-shredded carrot
- 1/3 c. fresh chopped cilantro
- 3 tbsp. slivered almonds, toasted
1. Break pasta into 1 inch pieces. Cook pasta according to package directions, drain, and set aside.
2. Heat a very large skillet over high heat. Add onion, oil, and garlic and stir vigorously for one minute.
3. Stir in Brussels sprouts, ginger, and crushed red pepper. Cook and stir for one minute. (This step is where I took more like 10 minutes to let the vegetables cook.)
4. Add chicken broth and soy sauce. Cook about 2 minutes or until most of the liquid has evaporated.
5. Remove skillet from heat. Stir in cooked pasta, carrot, and cilantro.
6. Sprinkle the top with almonds and serve.