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. Adapted from RealAge Diet and Nutrition Center

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. 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. 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. 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

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat High in thiamin Very high in vitamin A Very high in vitamin C