Edamame Lo Mein

8 ounces spaghetti

2 cups frozen edamame or

baby lima beans

4 green onions, thinly sliced ¼ cup oyster sauce

(vegetarian or regular) ¼ cup unseasoned rice-wine

vinegar

3 tablespoons reduced-sodium

soy sauce

2 teaspoons sugar

2 teaspoons toasted (dark)

sesame oil

¼ 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 package 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 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. Nutrition information: Each serving contains approximately 415 calories, 21 g protein, 10 g fat, 62 g carbohydrate, no cholesterol, 1,139 mg sodium and 13 g fiber.

Carbohydrate choices: 4.