Vegetarian Lo Mein - cooking recipe

Ingredients

8 ounces whole wheat spaghetti
2 cups frozen edamame (shelled soybeans)
2 scallions, thinly sliced
2 tablespoons vegetarian oyster sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons reduced sodium soy sauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 pinch crushed red pepper flakes (to taste)
2 teaspoons canola oil
2 medium carrots, cut into matchsticks
2 small red bell peppers, cut into matchsticks

Preparation

Bring a large pot of water to a boil. Add spaghetti and cook, according to package directions. Meanwhile, place frozen edamame in colander in sink. Drain pasta into colander, over edamame.
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.