Edamame Lo Mein

Okay, I got a lot of posts on this one on my other blog so maybe I will try it here and see what happenes. I hope someone has made this because I would love to hear about it. I just haven;t had time yet! I am SURE it is as good as it looks. And thanks to Laurel for introducing me to this wonderful ingredient "Edamame" cause it's great and fun to eat and I always have some in my freezer now! ENJOY!!!!

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

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.