Contributed By: iamalion
Eating Well Serves Two
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 2
Origin: Asian
Special Features: Vegetarian
Meal Type: Entree
Ingredients
4 ounces Whole-wheat spaghetti
1 c Frozen edamame (shelled soybeans)
2 Scallions, thinly sliced
2 tbsp Oyster sauce or vegetarian "oyster" sauce
2 tbsp Rice-wine vinegar
1 1/2 tbsp Reduced-sodium soy sauce
1 tsp Sugar
1 tsp Toasted sesame oil
1/8 teaspoon Crushed red pepper
1 tbsp Canola oil
1 Medium carrot, cut into matchsticks
1 Small red bell pepper, cut into matchsticks
Preparation
Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain.
Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
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.
Cook's Notes
Nutrition Information
Calories: 417
;
Total Fat: 13
;
Saturated Fat: 1
;
Carbohydrates: 60
;
Protein: 18
;
Vitamin A: 140%
;
Vitamin C: 130%
;
Iron: 20%
;
Fiber: 13