This is not the greasy lo mein of your favorite Chinese takeout, 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.
- 8 ounces whole-wheat spaghetti
- 2 cups frounceen 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 the 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 the scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
Heat the canola oil in a large nonstick skillet over high heat. Add the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
417 calories; 13g total fat; 1g total saturated fat; 0mg cholesterol; 569mg sodium; 60g carbohydrates; 13g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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