Recipe Image

Edamame Lo Mein

  • 30 m
  • 40 m
EatingWell Test Kitchen
“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
    • ¼ cup oyster sauce, or vegetarian “oyster” sauce
    • ¼ cup rice-wine vinegar
    • 3 tablespoons reduced-sodium soy sauce
    • 2 teaspoons sugar
    • 2 teaspoons toasted sesame oil
    • ⅛ teaspoon crushed red pepper
    • 2 tablespoons canola oil
    • 2 medium carrots, cut into matchsticks
    • 2 small red bell peppers, cut into matchsticks


  • 1 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.
  • 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 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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