Brussels Sprouts, and Noodle Stir Fry

Name: Brussels Sprouts, and Noodle Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3 ounces thin spaghetti; 2 tablespoons olive oil; 1 medium red onion, fine dice; 3 garlic cloves, minced; 12 ounces Brussels sprouts, trimmed and thinly sliced; 1 tablespoon grated fresh ginger; 1 cup shredded cooked chicken breast, if using; 1/4 cup cashews; 1/4 crushed red pepper flakes; 1/2 cup reduced-sodium chicken broth; 2 tablespoons reduced sodium soy sauce; 1/2 cup shredded carrot; chopped cilantro, to garnish

Submitted by adopt a greyhound

"May add chicken from a slice of southern. blogspot.com"

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Ready In:: 25mins
Ingredients:: 13
Serves:: 4

ingredients

3 ounces thin spaghetti
2 tablespoons olive oil
1 medium red onion, fine dice
3 garlic cloves, minced
12 ounces Brussels sprouts, trimmed and thinly sliced
1 tablespoon grated fresh ginger
1 cup shredded cooked chicken breast, if using
¹⁄₄ cup cashews
¹⁄₄ crushed red pepper flakes
¹⁄₂ cup reduced-sodium chicken broth
2 tablespoons reduced sodium soy sauce
¹⁄₂ cup shredded carrot
chopped cilantro, to garnish

directions

Break spaghetti into 1-inch pieces. Cook according to package directions and drain. Return to the hot pan, keep warm.
Meanwhile, in a large skillet over medium high heat, add oil. Add onion and garlic and cook for 2 minutes, stirring often. Add the Brussels sprouts, ginger, chicken, cashews and red pepper flakes. Cook, stirring for about 3 minutes. Add the broth and soy sauce. Allow to boil and cook until most of the liquid has evaporated, about 2-3 minutes (stirring occasionally). Remove from heat.
Stir in cooked spaghetti and carrots, stirring to combine. Top with cilantro before serving.