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Edamame Lo Mein
Recipe courtesy EatingWell.com

Ingredients
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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

2 small red bell peppers, cut into matchsticks

Directions
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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved



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Copyright 2006 Television Food Network, G.P., All Rights Reserved