Edamame Lo Mein

Edamame Lo Mein (Adapted from Eating Well)

8 ounces whole-wheat spaghetti
2 cups frozen edamame
4 scallions, thinly sliced
1/4 cup oyster sauce
1/4 cup rice-wine vinegar
3 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons toasted sesame oil
1/8 teaspoon crushed red pepper
2 tablespoons canola oil
2 medium peeled carrots, cut into matchsticks
3/4 cup roasted red bell peppers, cut into strips

In a large pot of boiling salted, add spaghetti and edamame - cook about 8-10 minutes. Drain.

In a small bowl, whisk together scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper.

In a large skillet, heat oil over high. Add carrots - cook about 3-4 minutes, just until the carrots get slightly tender. Stir in the cooked pasta, edamame and roasted peppers. Continue to cook until the pasta is crispy in spots, 2 to 4 minutes. Mix in the sauce and toss to combine.