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LO MEIN - EDAMAME - Edamame Lo Mein
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Source: © EatingWell Magazine
| Edamame Lo Mein | |
| 4 servings, 2 cups | each |
| This is not the greasy lo mein of your favorite Chinese takeout, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. RECIPE 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 tablespoons | reduced-sodium soy sauce |
| 2 teaspoons | sugar |
| 2 teaspoons | toasted sesame oil |
| 1/8 teaspoon | crushed red pepper |
| 2 tablespoons | canola oil |
| 2 medium | carrots, cut into matchsticks |
| 2 small | red bell peppers, cut into matchsticks |
DIRECTIONS
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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