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Tempting Brussels Sprout and Noddle Stir Fry

Tempting Brussels Sprout and Noddle Stir Fry

3 oz. whole wheat thin spaghetti
2 T. olive oil
1 large red onion, thinly sliced
3 T. minced garlic
12 oz. fresh Brussels sprouts, thinly sliced or shredded
1 T. grated fresh ginger
Crushed red pepper
¼ c. chicken broth
2 T. soy sauce
½ c. finely shredded carrots
1/3 c. snipped fresh cilantro or parsley
1/3 c. slivered almonds, toasted

  1. Break pasta into 1” pieces.
  2. Cook pasta according to package directions. Drain.
  3. Heat 4 qt. Dutch oven over high heat.
  4. Add oil, onion and garlic. Cook 1 minute and stir.
  5. Add sprouts, ginger and crushed red pepper (amount depends on how spicy you like your food). Cook 1 minute, stirring.
  6. Add broth and soy sauce, cook another 2 minutes or until mixture is nearly dry.
  7. Remove from heat.
  8. Stir in pasta, carrot and cilantro. Taste for seasoning.
  9. Sprinkle with almonds.
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