Ingredients

• 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 tablespoon reduced-sodium soy sauce
• 2 teaspoons sugar
• 2 teaspoons toasted sesame oil
• 1/8 teaspoon crushed red pepper
• 2 tablespoon canola oil
• 2 medium carrots, cut into matchsticks
• 2 small red bell peppers, cut into matchsticks

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Cooking Directions

Step 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.

Step 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.

Step 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.