Edamame with lime and chilli

Ingredients

• 200 g Edamame beans, shelled (Cooked; Cooked from frozen)
• 10 ml Lime juice (Raw; Freshly squeezed)
• 0.5 g Chilli flakes (Ready-to-eat as sold)
• 0.8 g Salt (Ready-to-eat as sold)

Method

1. Cook the edamame from frozen in boiling water for 3–4 minutes. Drain well. [Source step duration: 4 min]
2. Toss the warm beans with the lime juice, salt and chilli flakes.
3. Divide between two small bowls.
4. Nutritional reference assumption: 200 g cooked, drained, shelled edamame beans (USDA 168411) for the full recipe. Weigh the edible beans after cooking and draining; cook frozen edamame according to packet instructions. The source 3–4-minute timing remains an estimate.
5. Allergen declaration (ingredient-based): Soybeans
6. Storage: Refrigerate for up to 2 days and eat cold, or reheat briefly. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.