Categories: Asian, Vegetarian

Ingredients

• 4 ounces whole-wheat spaghetti
• 1 cups frozen edamame, (shelled soybeans)
• 2 scallions, thinly sliced
• 1/8 cup oyster sauce, or vegetarian “oyster” sauce
• 1/8 cup rice-wine vinegar
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 teaspoons sugar
• 1 teaspoons toasted sesame oil
• 1/16 teaspoon crushed red pepper
• 1 tablespoons canola oil
• 1 medium carrots, cut into matchsticks
• 1 small red bell peppers, cut into matchsticks

Directions

1. Bring a large pot of water to a boil.

2. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain.

3. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.

4. Heat canola oil in a large nonstick skillet over high heat.

5. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes.

6. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes.

7. Add the sauce and stir to combine.

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