Spicy Edamame Lo Mein

45 minutes total preparation time
8 - 1 cup servings
232 calories
7.5 grams Fat
9 grams of protein

8 ounces of whole wheat spaghetti
¼ cup vegetarian oyster sauce
¼ cup rice-wine vinegar
3 tablespoons reduced sodium soy sauce
2 teaspoons toasted sesame oil
¼ teaspoon crushed red pepper (1/8 for mild spicy)
1 teaspoon chili oil
2 tablespoons canola oil
2 cups of edamame (out of shell)
4 scallions thinly sliced
2 medium carrots slices into 2 inch sticks
2 cups of mushrooms sliced
2 red bell peppers sliced thin

Bring a large pot of water to a boil; add spaghetti, approximately 10 minutes. After 5 minutes add
edamame to water with spaghetti. Cook until pasta is tender. Drain.
At the same time whisk scallions, oyster sauce, vinegar, soy sesame
oil, chili oil and red pepper in a small bowel.

Heat canola oil in a large pan over a high heat; add carrots, mushrooms, and peppers stirring often until the vegetables are tender but still crisp. Add the pasta and edamame let pasta become slightly crisp. Add sauce and stir till all is lightly coated.

Enjoy!