Mushroom Teriyaki Noodles

• Salt
• 1 pound whole wheat spaghetti
• 2 tablespoons high-temperature cooking oil
• 1 pound shiitake mushrooms, sliced
• Coarse black pepper
• 1 -inch piece peeled ginger, minced or grated
• 2 cloves garlic, minced
• 1 cup shelled edamame, defrosted
• 1 bunch scallions, thinly sliced on an angle
• 1/3 cup teriyaki sauce

1. Heat a large pot of water to a boil, salt it, add the pasta and cook to al dente.
2. After you drop the pasta in the water, heat the oil over high heat in a skillet.
3. When the oil smokes up, add the mushrooms and brown 3 to 4 minutes.
4. Season with pepper, and then add the ginger, garlic, edamame and scallions.
5. Stir fry 2 minutes more.
6. Drain the pasta, toss with the vegetables and dress with the teriyaki, to taste.

salt, whole wheat spaghetti, cooking oil, shiitake mushrooms, black pepper, ginger, garlic, shelled edamame, scallions, teriyaki sauce

Taken from www.foodnetwork.com/recipes/rachael-ray/mushroom-teriyaki-noodles-recipe.html (may not work)