This is a spicier version of the addicting soy bean appetizer you love at the best Japanese restaurants. Spicy Edamame.
Ingredients
- 1 tablespoon kosher or sea salt
- 1 teaspoon chili powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon granulated sugar
- 1 pound frozen edamame, in the pod (green soy beans)
- 1 lemon, sliced into 8 wedges
Directions
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.
Greg, thanks for visiting my blog and leaving the nice comment. More importantly, thanks for sharing this excellent recipe. It was great, and I was loving the leftovers for lunch today! 🙂 Many thanks, I will be making this again.
I’ve studied this recipe and I have to say, you got it, baby. It’s all the right everything (and I’m really picky) with Italian comfort food. I love the idea of using the noodles this way and I can see this dish at my next hungry book club where people come to EAT and maybe discuss a book.
I could live on default pasta dishes, especially since I haven’t made a bolognese ragu in ages. You may call yourself picky but I’m happy to see that you used a jar of sauce (that met your quality standards)to make this lasagne. That has always been a pantry staple for me since it’s my husband’s go-to dinner when I’m out. I bet everyone enjoyed this.
I didn’t realize that my DiCecco and Barilla pastas are enriched, too? Will have to look more closely at my pasta boxes next time.
I have seen DiCecco unenriched, but rarely. GREG
Definitely a new take on lasagna, but good all the same.
Love the crispy topping the fettuccine provides in your default pasta dish! A lasagna is limited only by one’s creativity 🙂
I want to crawl through my screen and EAT! So much goodness.…so little time. — S
OMG this looks amazing, I am ravenous looking at this and it’s 2am!! and oh so creative!
Very creative. Looks like we both had lasagna on the brain. I bought a rotisserie chicken for mine. Kinda ‘default’, no?
A very creative and delicious looking lasagna, love the idea of the meatballs in it!
This looks like a wonderful dish! I love lasagna…I am definitely bookmarking this! Can’t wait to try it out! 🙂
We have a version of “default pasta” in the middle of the week. Usually on a Wednesday, when both of us thought the other person ran to market, and in the end, we have nothin’ but the pantry! So — we work with what we have.
Happy to know others do the same exact thing.
[K]
I’d never think of putting regular pasta into a lasagne, but I can see why you like it. The crunchy edges would probably appeal to me too! I also like the meatballs: it’s great to mix things up a little with lasagne!
I make what I like to call ‘Death Lasagne’, which has goat’s cheese in between the layers too. When I get back to London I’ll have to have a go at your version and maybe throw a few of my own twists in, too!
Jax x
Another excellent (eggnoodlecellent?) variation of your default pasta series, Greg. Uber comfort food.
Now this is what I call comfort. I can’t think of anything I’d rather dive into on a cold night. I’m looking forward to meeting you at Camp Blogaway, Greg!
Such comfort food! I could see how this would make a great dinner. I’ll have to try it out (maybe i’ll purchase some tvp for it).
…and I wish someone would make this one for me tonight.
You got me craving a plate of lasagna at 730 in the morning! Looks awesome, and I love those wonderful meals that evolve from the pantry and imagination.
I love lasagna in all forms. It’s one of the only dishes suitable and loved by both kids and adults, so no need to coddle them. I like that philosophy! Great post. Love the pictures and the recipe. And the writing. So good.