- 3 oz. dried whole wheat or multi-grain thin spaghetti (we used whole wheat spaghetti)
- 2 Tbsp. extra-virgin olive oil
- 1 cup thinly sliced red onion
- 3 cloves garlic, minced
- 12 oz. fresh Brussels Sprouts, trimmed and thinly sliced (we sliced them vertically)
- 1 Tbsp. grated fresh ginger
- ¼ tsp. crushed red pepper (we increased it to ½ tsp.)
- ½ cup chicken broth (we used reduced-sodium chicken broth)
- 2 Tbsp. reduced-sodium soy sauce
- ½ cup shredded carrot
- 1/3 cup snipped fresh cilantro
- 3 Tbsp. slivered almonds, toasted
- Break spaghetti into 1-inch pieces (that’s what we did, more or less, it’s just hard to break the spaghetti into 1-inch pieces). Cook the pasta based off the directions on the package that they came in, draining the pasta afterwards. Place them in a container that you can put a lid on so the spaghetti stays warm.
- Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss the onion and garlic in, stirring for 1 minute. Now throw in the Brussels sprouts, ginger, and crushed red pepper, stirring for an additional minute. Pour the broth and soy sauce into the skillet and let the dish cook for roughly 2 more minutes or until the liquid is close to being fully evaporated, stirring now and then. Take the skillet off the heat.
- Add in the spaghetti you cooked earlier, along with the shredded carrot and cilantro, tossing to combine. Spread the almonds over the top and enjoy !
Makes 8 servings (as a side dish without the shrimp)
You can taste the ginger in this and there’s a little spice to this as well. The heat does build while you eat but it’s never overwhelming. The almonds add a nice crunch. Originally this was a side dish but they said you could make it a main dish by adding in 2 cups of chopped, cooked chicken breast or 2 cups cooked, shelled and deveined shrimp (we went with shrimp obviously) at the same time you’re adding in the broth. The shrimp really makes it a satisfying main dish.
Recipe source unknown.
Take care everybody !