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