Edamame Lo Mein

Serves: 4 Edit

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Total Time: 40 min

• 8 ounce(s) whole-wheat spaghetti
• 2 cup(s) frozen edamame (shelled soybeans)
• 4  scallions, thinly sliced
• 1/4 cup(s) oyster sauce, or vegetarian "oyster" sauce
• 1/4 cup(s) rice-wine vinegar
• 3 tablespoon(s) reduced-sodium soy sauce
• 2 teaspoon(s) sugar
• 2 teaspoon(s) toasted sesame oil
• 0.125 teaspoon(s) crushed red pepper
• 2 tablespoon(s) canola oil
• 2  medium carrots, cut into matchsticks
• 2  small red bell peppers, cut into matchsticks

Directions

1. Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
3. Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

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