Ingredients Jump to Instructions ↓

  1. 8 ounces whole-wheat spaghetti

  2. 2 cups frozen edamame, (shelled soybeans)

  3. 4 scallions, thinly sliced

  4. 1/4 cup oyster sauce, or vegetarian "oyster" sauce

  5. 1/4 cup rice-wine vinegar

  6. 3 tablespoons reduced-sodium soy sauce

  7. 2 teaspoons sugar

  8. 2 teaspoons toasted sesame oil

  9. 1/8 teaspoon crushed red pepper

  10. 2 tablespoons canola oil

  11. 2 medium carrots, cut into matchsticks

  12. 2 small red bell peppers, cut into matchsticks

Instructions Jump to Ingredients ↑

  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. 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.


Send feedback