How to Make It
Preheat oven to 420°. Place the rack on the top shelf.
Spread the frozen corn kernels out on a baking sheet and roast in the oven for 25-30 minutes, or until browned in spots, turning halfway.
In a large pot of boiling water cook the edamame for 4 minutes, or according to package directions. Drain and run under cold water until cool.
In a small bowl whisk together 1 tablespoon of the vegetable oil, chili-garlic sauce, honey, soy sauce and fish sauce. Taste and add salt as necessary.
Heat the remaining teaspoon of vegetable oil in a wok or large frying pan over high heat. Add the roasted corn and edamame and cook for 2 minutes, or until both are hot. Add the sauce and stir through to warm. Remove from the heat and stir in the cilantro.
Serve with your choice of noodles, rice or quinoa.