Brussels Sprouts Stir Fry with Noodles

Have I mentioned I love Brussels sprouts? And you can probably tell from my favorites that I also love foods with Asian flavors. They can be so rich in flavor without adding a ton of fat and calories. This recipe jumped out at me in an insert that came along with a magazine. It had the best recipes for seasons or something like that. I found it online from Better Homes and Gardens eventually and adjusted the flavors for bigger portions a bit. I also experimented with adding a few other vegetables to it and it turned out delicious, hearty, filling and healthy!

Brussels Sprouts and Mushroom Stir-Fry

  

• 12 oz package of thin whole wheat spaghetti noodles
• 1 tablespoons olive oil
• 1 teaspoon sesame oil
• 1/2 of a small red onion very thinly sliced 
• 5 cloves garlic, minced
• 2 tablespoons fresh grated ginger
• 1 teaspoon crushed red pepper flakes
• 1 cup reduced sodium chicken broth
• 4 tablespoons reduced sodium soy sauce
• 1/2 cup shredded carrots
• 1/3 cup chopped fresh cilantro
• 16 oz Brussels sprouts trimmed and thinly sliced
• 6 oz sliced shitake mushrooms
• 1/4 cup chopped slivered almonds, toasted 

1.  Break spaghetti into about 2 inch pieces as you toss into boiling water. Cook until al dente about 12-15 minutes. Drain and return to the hot pot while you continue the other steps.  
2. Add olive oil to a skillet. Heat to medium high. Add onions and stir for about 2 minutes or onions start to soften.
3. Add garlic and stir for another minute.
4. Add in sesame oil, Brussels sprouts, ginger and red pepper flakes. Stir for a couple minutes, until they start to soften and brown.
5. Add in mushrooms. Stir for one minute
6. Add broth and soy sauce.
7. Stir and cook until liquid evaporates.
8. Stir in carrots, cooked noodles, and cilantro.
9. Top with toasted almonds before serving.

**Makes 4 servings

**A 3 on the dish scale. One pot, one skillet, cutting board and knife, and strainer!