EDAMAME LO MEIN (FRIDAY)

8 ounces spaghetti

2 cups frozen edamame or

baby lima beans

4 green onions, thinly sliced 1/4 cup vegetarian “oyster” sauce or regular oyster sauce

1/4 cup unseasoned rice-wine

vinegar

3 tablespoons reducedsodium soy sauce 2 teaspoons sugar

2 teaspoons toasted (dark)

sesame oil

1/4 teaspoon crushed red

pepper

1 tablespoon canola oil

1 cup shredded carrots

2 small red bell peppers, cut into matchsticks

Cook spaghetti and edamame in boiling water according to directions or for 8 to 10 minutes; drain. Meanwhile, in a small bowl, whisk together green onions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper until sugar is dissolved. Heat canola oil in a large nonstick skillet on medium-high. Add carrots and bell peppers and cook, stirring often, until slightly softened,

3 to 4 minutes. Add the pasta and edamame. Cook 2 to 3 minutes, stirring occasionally, until the pasta is crispy in spots. Add sauce, stir to combine, and serve. Makes 4 servings. Per serving: 415 calories (percent calories from fat, 22), 21 grams protein, 62 grams carbohydrate, 13 grams fiber, 10 grams fat (0.7 gram saturated fat), no cholesterol, 1,139 milligrams sodium.