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Brussels Sprouts & Noodle Stir Fry
A vegetable and noodle dish that can be served up for lunch or dinner.
3 oz whole wheat thin spaghetti
1/4 tsp crushed red pepper flakes
2 tbsps less sodium soy sauce
1 cup red onion, sliced
1/2 cup reduced sodium chicken broth
1 tbsp olive oil
16 oz brussels sprouts, trimmed & thinly sliced
1/2 cup carrot, grated
3 cloves garlic, minced
1 tsp ginger
Break spaghetti into 1" pieces. Cook spaghetti according to package directions; drain. Return spaghetti to hot pan; cover and keep warm.
Pour oil into a large skillet; heat skillet over medium-high heat. Add onion and garlic; cook and stir for 1 minute.
Add brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute.
Add broth and soy sauce. Cook about 2 minutes more or until liquid is almost evaporated, stirring occasionally. Remove from heat.
Stir in cooked spaghetti and carrots.
Before serving, if desired, sprinkle with almonds and cilantro.
Note: for an easy main dish add 2 cups of chopped cooked chicken, or ham, or cooked shelled and deveined shrimp to the skillet when you add the broth.
in 1 serving of Brussels Sprouts & Noodle Stir Fry.
, 64% carbs, 16% protein.
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