BRUS­SELS SPROUTS AND NOO­DLE STIR-FRY

Diabetic Living - - HOW TO -

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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