Brussels Sprouts And Noodle Stir-Fry

• 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

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

multigrain spaghetti, olive oil, red onion, garlic, brussels sprouts, fresh ginger, red pepper, chicken broth, soy sauce, carrot, fresh cilantro, slivered almonds

Taken from www.food.com/recipe/brussels-sprouts-and-noodle-stir-fry-513146 (may not work)