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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vitamin central! Ingredients:
1 cup shelled edamame |
2 tbsp rice vinegar |
1 tsp brown sugar |
1 tsp toasted sesame oil |
1/4 cup almonds, flaked |
1 tsp toasted sesame seeds |
2 scallions, thinly sliced on a bias |
1 tsp red pepper flakes |
1 cup wakame |
Directions:
1. Bring a pot of water to a rolling boil and season with a generous pinch of salt, then add the edamame and boil for 3-5 minutes, or till tender. Rinse in cold water, then drain well. At this point you may want to remove the outer skin - I did as I had frozen beans and I find the skins on frozen beans to be icky but if you had fresh beans then it should be fine.
2. Tip the beans into a small bowl, then add the sugar, sesame seeds and vinegar and toss to combine. Give this a taste, then give it a taste. The flavour you want to achieve here is a good balance between sweet and sour, with a certain depth and nuttiness added by the sesame. Add the gochugaru/chilli flakes and half the sesame oil, toss and taste again, and if it?s OK now, add in the spring onion and flaked almonds and toss once more to combine before serving.
3. Add wakame and serve immediately, but it can also be stored in the fridge for up to a week - though the almonds can get a little soft in the moisture.
4. **If you are using dried wakame, you will have to soak it in cold water for 15-20 minutes before you use it so it can rehydrate.
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