Diabetic Living

BRUSSELS SPROUTS AND NOODLE STIR-FRY

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PREP TIME: 20 MINS

COOK TIME: 15 MINS

SERVES 4 (AS A LIGHT MEAL)

80g wholemeal spaghetti or gluten-free pasta, broken into 2.5cm pieces

2 Tbsp olive oil

1 red onion, cut into thin slivers 3 cloves garlic, crushed

350g brussels sprouts, trimmed,

thinly sliced lengthways 1 Tbsp grated ginger

Pinch chilli flakes

125ml (1/2 cup) salt-reduced or

gluten-free vegetable stock 2 Tbsp salt-reduced or gluten-free

soy sauce

1 carrot, cut into thin sticks

1/3 cup chopped coriander

3 Tbsp slivered almonds, toasted

(see Cook’s Tip, opposite)

1 Cook spaghetti or other pasta in a medium saucepan of boiling water for 10-12 minutes or until it is al dente. Drain and return to pan. Cover and keep warm.

2 Meanwhile, heat the oil in a large wok over medium-high heat. Add the onion and garlic. Stir-fry for 1 minute. Add the brussels sprouts, ginger and chilli flakes. Stir-fry for 1 minute. Add the stock and soy sauce. Cook for 2 minutes, tossing often, or until the liquid is nearly evaporated. Remove the pan from the heat.

3 Add the cooked spaghetti, carrot and coriander to the wok. Toss to combine. Sprinkle with the almonds.

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