Edamame lo mein

I found the original recipe for edamame lo mein in the 2006 April/May issue of Eating Well magazine. I've changed it slightly to fit us better. Instead of treating it as a side dish, this recipe makes enough for the main event, vegetarian if you replace the oyster sauce with a vegetarian substitute. Red pepper sauce works well. This version of lo mein is good hot or cold.

Edamame Lo Mein

12 ounces whole-wheat spaghetti
2-3 cups frozen edamame
5 scallions, thinly sliced
1/3 c oyster sauce
1/3 cup rice-wine vinegar
1/4 c soy sauce
1 T sugar
1 T toasted sesame oil
1/4 t crushed red pepper
Canola oil
2 medium carrots, cut into matchsticks
3 bell peppers (red, orange, yellow), cut into matchsticks

Cook spaghetti in a large pot of water, adding edamame after about 4 minutes. Return to boil and cook until just tender, about 9 to 10 minutes.

Whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.

Cook the carrots and bell peppers in canola oil in a wok for a couple of minutes until slightly softened. Add the drained pasta and edamame and cook for a few more minutes. Add the sauce and stir together.

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