Edamame Lo Mein
8 ounces spaghetti, whole-wheat
2 cups edamame (shelled soybeans), frozen
4 scallions, thinly sliced
1/4 cup oyster sauce or vegetarian “oyster” sauce
1/4 cup vinegar, rice-wine
3 tablespoons soy sauce, reduced-sodium
2 teaspoons sugar
2 teaspoons toasted sesame oil
1/8 teaspoon crushed red pepper
2 tablespoons canola oil
2 carrots, cut into matchsticks
2 red bell peppers, cut into matchsticks
- 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