Edamame Lo Mein Recipe
- 8 ounces whole-wheat spaghetti
- 2 cups frozen edamame (shelled soybeans)
- 4 scallions, thinly sliced
- 1/4 cup oyster sauce or vegetarian oyster sauce
- 1/4 cup rice-wine vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- 1/8 teaspoon crushed red pepper
- 2 tablespoons canola oil
- 2 medium carrots, cut into matchsticks
- 2 small red bell peppers, cut into matchsticks
- 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.
- Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
- 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.
