Brussels Sprouts and Noodle Stir-Fry with Cilantro and Almonds

This was amazing!  We all loved it.  Luke is not typically a fan of Brussels sprouts, but was agreeable to try it since I prepared them a new way.  His response, "Now this is the way to eat some Brussels sprouts". 

Ingredients:
3 oz dried whole wheat thin spaghetti
1 large red onion, thinly sliced
2 Tbsp olive oil
3 cloves of garlic, minced
12 oz fresh Brussels sprouts, thinly sliced or shredded (whoops, didn't do this)
1 tbsp grated fresh ginger  - we omitted
1/4 - 1/2 tsp crushed red pepper
1/2 cup chicken broth
2 Tbsp soy sauce
1/2 cup finely shredded carrot
1/3 cup fresh cilantro
3 tbsp slivered almonds, toasted - bake for 5-10 minutes in shallow baking dish at 350 degrees

Break pasta into 1 inch pieces and cook according to package directions.  Heat a large skillet over high and add onion, oil, and garlic.  stir and cook for 1 minute.  Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for another minute.  Add broth and soy sauce and cook for another couple of minutes.  Remove skillet from heat and add drained pasta, carrot, cilantro.  Sprinkle with almonds.

Jill