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.

Makes 4 servings, 2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 417 calories; 13 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 60 g carbohydrate; 18 g protein; 13 g fiber; 569 mg sodium; 310 mg potassium. Nutrition bonus: Vitamin A (140% daily value), Vitamin C (130% dv), Iron (20% dv), Magnesium (16% dv).
3 Carbohydrate Servings
Exchanges: 3 1/2 starch, 1 vegetable, 1 very lean meat, 2 fat

i didn't have a pan large enough to hold everything so i had to split it into 2 but it turned out great! will be making this one again for sure. (with a few added serranos)

jason, oakland, CA

This was the first recipe I tried from the new EW Serves Two cookbook -- love it! Definitely a keeper.

Anonymous, Spencer, WV

Excellent. Have made it many times and we like to use 3 cups of edamames in it.

Anonymous, Bridgewater, VA

This is the first recipe from this site that I've tried and we thoroughly enjoyed it. The leftovers will be terrific as a pasta salad tomorrow!

Lise , Windsor (Ontario) , Ca

The only member of my family who has lived in Japan never aquired a taste for edamame (and he likes his pasta white), so he was not enthusiastic when I told him what we were having for dinner. However, when he sampled this dish, he found himself regretting that I hadn't made enough for second helpings. He wants me to make it again soon. I think it was the rich, sweetish sauce that redeemed the despised soy beans. I liked the simplicity and speed of preparation. The only glitch came when i added the cooked spaghetti to the skillet. It immediately began sticking to the bottom of the pan. Maybe my skillet was too hot.

, Bellingham, Wa

Really great and easy dish. I used whole wheat soba noodles and a cup and a half of edamame. Didn't measure too carefully with the sauce, but it didn't matter. We scarfed it up. Light, but filling. It's a keeper!

mcm, Athens, GA

A great, healthy alternative to take out. This was really simple to make. The bit of heat from the red pepper flakes was especially good.

Brittany, Philadephia, PA

I made the recipe with one exeption. I substituted rice vinegar for the red wine vinegar. I brought this to a work potluck luncheon and everyone loved it. No leftovers to take home! I made it the night before and reheated it prior to serving and it tasted great.

Maria, FL

I add a whole package of Trader Joe's mixed Asian vegetables as well as some shrimp to the dish to add some extra nutrition - delicious!

Syd

Wowee, I'll never order this as takeout again! Made exactly as recipe calls for, wouldn't change a thing. This will DEFINITELY be part of our regular meal planning. Could NOT be better!

B Newby, Pinckney, MI

In a word....wow! Super easy and packed with flavor. Totally a dish that could be served to picky guests. Don't let the pasta get too soft or it will break up when 'crisping'

Daniel, Ocean shores, WA

This is an EXCELLENT recipe. I made it vegan and it's one of the tastiest vegan recipes I've ever made. Very easy - mostly prep. I made it exactly as written and it's great. I may put water chestnuts in it next time. I thought it was best after it sat in the fridge overnight.

Karen, Albany, NY

This is an incredibly flavorful dish. It keeps you feeling very full for hours. I will definetly be making this again.

Kathy, Odessa, De

This was an amazing receipe. We try to eliminate added sugar however. So instead of oyster sauce and the other sugar, I made my own sauce with sugarless black bean paste, soy (or Tamari,or BRAGS liquid aminos)and a teaspoon of honey. My father ate it for breakfast lunch and dinner!!

JGH, Sutton, Ma