EatingWell Serves Two
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.
4 servings, 2 cups each
Active Time: 30 minutes |
Total Time: 40 minutes
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.
Per serving :
13 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
60 g Carbohydrates;
18 g Protein;
13 g Fiber;
569 mg Sodium;
310 mg Potassium