While I am waiting for a heat stroke or two, I am hoarding (bookmarking) ingredients/recipes that are super easy to make and that requires very little cooking/ assembling so that I could spare some sweats (if possible). Today I am featuring edamame as it is my to-go food anytime of the day; I love the low maintenance factor of it.
Talk about low maintenance, they are great with just a dash of salt or a tsp of wasabi or by spoonful (if you want some real discomfort on your nostrils). I usually keep a frozen bag or two for crisis (i.e hunger) because you can just steam it and its ready! In case you are not familiar with edamame, I highly highly suggest that you give it a try and you sure will thank me..
They are small, green soybeans still in their pods or you can find them shelled but I enjoy eating them from pods. You can easily find them at local grocery stores at frozen vegetable section or at Asian supermarkets. They are also often served at Japanese restaurants and can be eaten as an snack/appetizer/dinner (in my case).
Edamame (Shelled) Per 1/2 cup: 110-130 calories, 4 grams of fiber & 8-11 grams of protein and sodium free 🙂
I was bored out of mind and all I wanted to do was keep snacking like I had been on a hunger strike for several days..Good thing my refrigerator & pantry was half-vacant because otherwise I would have happily settled in for bag of potato chips or something. That is when edamame came to rescue. I made a bowl of roasted edamame with peanut-chili dressing and served with vermicelli noodles (totally optional) in just under 30 minutes.
Steamed soybeans (shelled)
Red chili pepper
For dressing: In a small bowl, put spoonful of peanut butter (smooth), olive oil, chili sauce and fresh squeezed lemon juice and mix together very well until it becomes smooth. Set aside.
Sorry for not having any measurement for ingredients as I made only 1 serving and I basically eyeballed everything! Trust me, you can’t go wrong here.
- Preheat oven to 375F.
- In a medium bowl, mix all the ingredients and place them in sheet pan for about 15 minutes or until roasted.
- Let it cool for few minutes and transfer them into another bowl, stir the dressing and mix them together.
- Cover the bowl and chill in the refrigerator for about 15-20 minutes.
- Serve with noodles or could be eaten alone.
All the flavors and texture work really well together here. Roasted edamame had slight crunch so it complimented the soft vermicelli noodles. If eating with noodles, I would mix the noodles along with edamame and put it in the refrigerator so it says chilled too…just perfect for the summer!