Prep 15 mins
Cook 10 mins
I found this on the web somewhere and it quickly became one of our favorite meals. I halved the measurements for the sauce ingredients from the original because we like a lighter sauce. You can double the amounts below if you desire. Also, the original recipe says to julienne the carrots, but I find this takes more time than I want to spend so I just slice them into pieces comparable to the edamame in size. The recipe calls for vegetarian "oyster" sauce. I can't find this in most stores and we aren't strictly veggie, so I use regular oyster sauce from oysters.
- 8 ounces whole wheat spaghetti
- 2 cups frozen edamame (shelled soybeans)
- 2 scallions, thinly sliced
- 2 tablespoons vegetarian oyster sauce
- 2 tablespoons rice wine vinegar
- 1 1⁄2 tablespoons reduced sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 pinch crushed red pepper flakes (to taste)
- 2 teaspoons 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 cook, according to package directions. Meanwhile, place frozen edamame in colander in sink. Drain pasta into colander, over edamame.
- 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.