|Dinner, lunch, cold or hot!|
8 oz. whole wheat spaghetti or udon noodles
1 cup frozen edamame (shelled soybeans)
4 scallions, diced
1/4 cup oyster sauce, or vegetarian oyster sauce
1/4 cup rice wine vinegar
3 T reduced sodium soy sauce
2 tsp. pure maple syrup, or Agave
1 tsp. toasted sesame oil
1/8 tsp. crushed red pepper (or more if you're crazzzy!)
2 T canola oil
2 medium carrots, cut into matchsticks
2 small red bell peppers, cut into matchsticks
1. Cook pasta according to package directions, drain and set aside.
2. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, maple syrup, sesame oil and crushed pepper in a small bowl.
3. Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell pepper and cook, stirring often, until slightly softened, 2-3 min. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, a few minutes. Add the sauce and stir to combine. Makes 4-6 servings. Enjoy!