Northwest Arkansas Democrat-Gazette
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.