BRUSSELS SPROUTS AND NOODLE STIR-FRY
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
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.