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1.
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Cook the spaghetti noodles according to package instructions for al dente then drain and set noodles aside.
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2.
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Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat.
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Place the sliced mushrooms in the pan in a single layer and let them cook for 1 minute.
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Use a wooden spoon to turn the mushrooms and allow them to cook another minute on the other side.
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Remove the mushrooms from the pan and set aside.
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3.
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Add the remaining tablespoon of oil into the pan, let it heat up for a minute, then add the sliced red onion and minced garlic into the pan.
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Let the onions and garlic fry undisturbed for 45 seconds, then use your wooden spoon to stir them around.
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After another minute or so, pour in the vinegar then use your spoon to scrape up any brown bits on the bottom of the pan as the steam from the vinegar helps release the stuck-on pieces.
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4.
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Add the Brussels sprouts, ginger and hot chili pepper into the pan and toss everything around.
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Let the mixture fry undisturbed for 1 minute then stir everything around and then it let cook for another minute.
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Add in the broth and soy sauce and cook for 3 more minutes.
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Return the mushrooms to the pan, then stir in the carrots and cilantro.
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5.
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Transfer the al dente spaghetti noodles to the pan and use tongs to toss all of the ingredients together.
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Serve hot and top with almonds.
