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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this on the web somewhere and it quickly became one of our favorite meals. I halved the measurements for the sauce ingredients from the original because we like a lighter sauce. You can double the amounts below if you desire. Also, the original recipe says to julienne the carrots, but I find this takes more time than I want to spend so I just slice them into pieces comparable to the edamame in size. The recipe calls for vegetarian oyster sauce. I can't find this in most stores and we aren't strictly veggie, so I use regular oyster sauce from oysters. Ingredients:
8 ounces whole wheat spaghetti |
2 cups frozen edamame (shelled soybeans) |
2 scallions, thinly sliced |
2 tablespoons vegetarian oyster sauce |
2 tablespoons rice wine vinegar |
1 1/2 tablespoons reduced sodium soy sauce |
1 teaspoon sugar |
1 teaspoon toasted sesame oil |
1 pinch crushed red pepper flakes (to taste) |
2 teaspoons canola oil |
2 medium carrots, cut into matchsticks |
2 small red bell peppers, cut into matchsticks |
Directions:
1. Bring a large pot of water to a boil. Add spaghetti and cook, according to package directions. Meanwhile, place frozen edamame in colander in sink. Drain pasta into colander, over edamame.
2. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
3. 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.
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