Spicy Edamame With Lemon Recipe 415 Food

SPICY EDAMAME WITH LEMON RECIPE - (4.1/5)

Steps:

• Heat the salt, chili powder, and pepper flakes in a small dry skillet set over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and stir in the sugar. Set aside. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm with lemon wedges to squeeze on top.

SPICY EDAMAME

Steps:

• Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

SALTED LEMON EDAMAME

Steps:

• Boil the edamame according to package directions. Strain and place in a serving bowl. Juice 1 lemon and pour over the top of the beans. Sprinkle with salt and pepper blend. Serve garnished with lemon slices.

MIDDLE EASTERN EDAMAME DIP

Steps:

• Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.
• Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
• Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed.
• We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Recipe #100777.

SPICY EDAMAME DIP

Steps:

• In a dry skillet over medium heat and turning frequently, roast the garlic until softened, about 15 minutes- they will be dark in some spots; let them cool and remove the skins.
• In salted water to cover, simmer the edamame until they are tender, about 5 minutes; drain, reserving 1/3 cup of the cooking water, and set aside to cool.
• In a food processor or blender, coarsely chop the peeled garlic.
• Add the drained edamame, salt, coriander, cayenne, and cumin, and process until smooth, adding as much of the reserved cooking water as necessary to make a puree.
• Add the oil, lime juice, and cilantro, and pulse to combine.
• Place the dip in a serving dish, and serve with vegetable and pita wedge dippers.

SPICY ALMOND SOBA NOODLES WITH EDAMAME

Steps:

• Bring a large pot of salted water to a boil over medium-high heat, add the soba noodles and cook 6 to 8 minutes, or until barely tender. Use tongs to remove the noodles to a bowl, reserving the cooking water.
• Return pot to the boil. Add the edamame to the pot and cook until tender, about 5 minutes. Drain and add to the noodles.
• Toast the almonds in a small, dry skillet over medium heat, shaking frequently, until lightly browned and toasty, 2 to 3 minutes. Remove immediately to a plate and allow to cool. Coarsely chop.
• Combine the nut butter, vinegar, garlic and red pepper flakes in a small bowl. Add the hot water, stirring to mix well. If it seems too thick, add more hot water, a teaspoon at a time, until it has reached the right consistency. Add salt to taste and more vinegar and red pepper flakes if you want it tangier/spicier.
• Pour over the noodles, add the scallion, bell pepper, and chopped almonds, and toss well.