Better-than-takeout edamame lo mein for the whole family,

A MEATLESS MEAL: This edamame lo mein is nothing like the sometimes-greasy takeout version. Serve it with a spinach salad and breadsticks. Enjoy fresh tropical fruits for a refreshing dessert.

Ingredients

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 reduced-sodium 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

Servings: makes 4 servings

Preparation time: 20 minutes

Cooking time: less than 20 minutes

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.

Per serving: 415 calories, 21 grams protein, 10 grams fat (22 percent calories from fat), 0.7 gram saturated fat, 62 grams carbohydrate, no cholesterol, 1,139 milligrams sodium, 13 grams fiber.

Carb count: 4.