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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. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending.
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.
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