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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Adapted from RealAge Diet and Nutrition Center Ingredients:
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 |
Directions:
1. 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. 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. 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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