INGREDIENTS:
1. 8 ounces whole-wheat spaghetti
2. 2 cups frozen edamame (shelled soybeans)
3. 4 scallions, thinly sliced
4. 1/4 cup oyster sauce or vegetarian oyster sauce
5. 1/4 cup rice-wine vinegar
6. 3 tablespoons reduced-sodium soy sauce
7. 2 teaspoons sugar
8. 2 teaspoons toasted sesame oil
9. 1/8 teaspoon crushed red pepper
10. 2 tablespoons canola oil
11. 2 medium carrots, cut into matchsticks
12. 2 small red bell peppers, cut into matchsticks
COOKING 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.
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.
Yield: 4 servings
Source: food.yahoo.com
This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending.
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