Edamame Lo Mein

This recipe is one of my go-to dinners when I'm in the mood for Asian fare.  I borrowed it years ago from Eating Well, but changed a few of the ingredients to suit my taste.  It seems quite simple and plain, but it's full of delicious flavors, and packs some heat if you like cayenne; add a little or a lot.   Protein and veggies included.  There is usually plenty left-over for lunch the next day, woo hoo!

Dinner, lunch, cold or hot!

Ingredients:

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

Directions:

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!