Spicy Veggie-Noodle Stir-Fry

I had a lot of cabbage I wanted to use so I decided to make a stir-fry.  Jeremy and I try to moderate the amount of meat we eat so having a veggie stir-fry is fairly common.  (This isn't totally vegetarian... because of the oyster sauce.  But close enough.)

If you don't want this to be spicy, you can leave out the crushed red pepper flake (and sriracha if you really don't like any spice).  It will still be delicious.

This has a lot more oyster sauce proportionate to the other ingredients than what I usually use as a stir-fry sauce.  But a lot of recipes for lo mein I saw were calling for this, so I gave it a shot.  It was delicious.  I will definitely be making this again.

You can change up the veggies you use or add meat or seafood.  This was a great way to use up a lot of veggies and still get a filling meal.  Edamame is a great source of protein so this isn't even lacking without the meat.

Recipe:
8 oz. whole wheat spaghetti
1/2 head of napa cabbage (about 1/2 lb.)
1/2 green bell pepper
2 carrots, sliced thinly on the bias
3 stalks celery, sliced thinly on the bias
1/2 c. edamame (I buy it frozen and already shelled)
2 tbs. vegetable oil
5 scallions, sliced on the bias
1" of ginger, minced
1 tbs. minced garlic
1/2 tsp. crushed red pepper flake
3 tbs. oyster sauce
1 1/2 tbs. lower-sodium tamari
2 tsp. sriracha
1 tsp. sesame oil
1 tbs. rice wine vinegar
1  1/2 tsp. sugar

1. Bring a large pot of water to a boil.  When boiling, add the spaghetti and cook according to package directions.  Drain and set aside until ready to add to the stir-fry. (I chopped all the veggies after I started heating the water, the pasta was cooked right as I was starting the stir-fry.)
2. In a small bowl, combine the oyster sauce, tamari, sriracha, semame oil, rice wine vinegar, and sugar.  Mix to combine.  (Taste the sauce and adjust as needed to your taste -- sweeter, spicier, etc.)
3. Heat a wok over medium-high heat.  Add vegetable oil.  Add the ginger, garlic, crushed red pepper flake, and a quarter of the scallions.  Mix to combine until fragrant, about 30 seconds.  Add the carrots, bell pepper, and celery.  Cook, continuing to stir for 2-3 minutes until the veggies start to soften.  Add the edamame and continue to cook for 1-2 minutes until thawed.  Add the cabbage and remaining scallions and mix to combine.  Continue cooking, stirring frequently, until the cabbage is cooked but still crisp.
4. Add the spaghetti to the veggies and mix to heat through and separate the spaghetti.  Add the sauce and toss until the sauce coats the veggies and pasta and most of the liquid is absorbed.  Enjoy!