Ingredients
| 8 |
ounces spaghetti, whole-wheat |
| 2 |
cups edamame (shelled soybeans), frozen |
| 4 |
scallions, thinly sliced |
| 1/4 |
cup oyster sauce or vegetarian "oyster" sauce |
| 1/4 |
cup vinegar, rice-wine |
| 3 |
tablespoons soy sauce, reduced-sodium |
| 2 |
teaspoons sugar |
| 2 |
teaspoons toasted sesame oil |
| 1/8 |
teaspoon crushed red pepper |
| 2 |
tablespoons canola oil |
| 2 |
carrots, cut into matchsticks |
| 2 |
red bell peppers, cut into matchsticks |
Directions
- 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
Categories
Main Dish, Asian
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