I was going to make this recipe one day for the teachers at lunch (I still might) but my sister asked me to make it for my nephew's birthday instead. So I was happy to oblige (besides it was a new recipe AND I could mark off another pinterst pin).
Happily, this makes my 700th tried and reviewed recipe! I'm glad that it was one made for a special occassion. Happy 1st Birthday Nathan!! Aunt Tracy loves you SO much!
My sister thought this would be better warm. I guess I sort of agree with her, however, I still really, really enjoyed this cold/room temp as well. Personally I would have liked it more without the peppers (I tended to eat around them) but I LOVED the edamame in it! This was super simple to make. A little spicy for my liking but definitely not over powering!
I would definitely make this again.
Look at that little chunky monkey!
8 ounces whole-wheat spaghetti (I used white Ronzoni pasta)
2 cups frozen edamame, (shelled soybeans)
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
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.
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