- 8 ounces whole-wheat spaghetti

		- 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.