Cook spaghetti and edamame according to directions in the same boiling water. Drain.
In a small bowl combine the green onions, oyster sauce, rice vinegar, soy sauce, sugar, sesame oil, and chili oil. Whisk together. Heat canola oil in a wok. Add the carrot and red bell pepper sticks and the onion. Stir on high heat for 4 minutes. Add the pasta and the edamame and cook 3 minutes letting the pasta get crispy in spots. Add the sauce and stir to combine it all. Serve hot or room temp.