Edamame Lo Mein

A couple days ago, someone I follow on Twitter, posted a link to this recipe, on the Eating Well website.  I LOVE edamame, so I was very interested in making this recipe.  I made it for dinner tonight, and it was delicious.  So good, that Greg said he would even order this in a restaurant!  I’m thinking that’s the best compliment, right?!

8 ounces whole-wheat spaghetti
2 cups frozen edamame (shelled soybeans)
1 lb boneless, skinless chicken breast             *not part of original recipe – I added this
4 scallions, thinly sliced
1/4 cup oyster sauce or vegetarian “oyster” sauce
1/4 cup rice-wine vinegar
3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons toasted sesame oil
1/8 teaspoon crushed red pepper
2 tablespoons canola oil
2 medium carrots, cut into matchsticks
2 small red bell peppers, cut into matchsticks

1. Saute chicken in a large pan.  Set chicken aside when done.
2. 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.
3. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
4. In the same pan that the chicken was cooked, heat canola oil 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.

Finishing touches

Dinner's Served