1 lb whole-wheat spaghetti
3 Tbsp high-temperature cooking oil, such as canola, sunflower or peanut
¾ lb flank steak, patted dry and thinly sliced on an angle
Coarse black pepper to taste
1 bunch scallions, cleaned and sliced on an angle
1 c frozen shelled edamame defrosted
2 inches fresh gingerroot, peeled and grated or finely chopped
3 to 4 garlic cloves, grated or chopped
1/3 c Crystal Teriyaki Sauce
Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
Heat the oil in a skillet or wok over high heat, add the meat and stir-fry for a couple of minutes. Add a liberal amount of course black pepper, the scallions, edamame, ginger root and garlic. Stir-fry for 2 minutes more and stir in the Crystal Teriyaki Sauce. Add the stir-fry to the noodles and toss.