Vegetarian Lo Mein

Ingredients

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

Directions

1. 1

   Bring a large pot of water to a boil. Add spaghetti and cook, according to package directions. Meanwhile, place frozen edamame in colander in sink. Drain pasta into colander, over edamame.

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.