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Brussels Sprouts and Noodle Stir-Fry with Cilantro and Almonds

Makes: 8 servings Yield: 3/4 cup each
Start to Finish 30 mins
Brussels Sprouts and Noodle Stir-Fry with Cilantro and Almonds
Ingredients
  • 3  ounces  dried whole wheat thin spaghetti
  • 2  tablespoons  olive oil
  • 1  cup  thinly sliced red onion
  • 3  cloves garlic, minced
  • 12  ounces  Brussels sprouts, trimmed and thinly sliced or shredded
  • 1  tablespoon  grated fresh ginger
  • 1/4 - 1/2  teaspoon  crushed red pepper
  • 1/2  cup  reduced-sodium chicken broth
  • 2  tablespoons  reduced-sodium soy sauce
  • 1/2  cup  shredded carrot (1 medium)
  • 1/3  cup  snipped fresh cilantro
  • 3  tablespoons  slivered almonds, toasted
Directions

1. Break spaghetti into 1-inch pieces. Cook spaghetti according to package directions; drain. Return spaghetti to hot pan; cover and keep warm.

2. 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.

3. Stir in cooked spaghetti, carrot, and cilantro. Before serving, sprinkle with almonds.

Nutrition Facts (Brussels Sprouts and Noodle Stir-Fry with Cilantro and Almonds)
  • Servings Per Recipe 8,
  • cal. (kcal) 115,
  • Fat, total (g) 5,
  • sat. fat (g) 1,
  • carb. (g) 15,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 1603,
  • vit. C (mg) 38,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • sodium (mg) 196,
  • Potassium (mg) 275,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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