Garlic Chili Spicy Edamame
This post may contain affiliate links. Please read my disclosure policy.
These Garlic Chili Spicy Edamame are an easy to prepare snack that can be on the table in 10 minutes from start to finish. Made with a wonderful garlic and chili paste sauce to coat the steamed edamame, you’ll be quite addicted, but in a healthy way… eating one after the other.
Garlic Chili Spicy Edamame
Sometimes on Sundays we go and have sushi at our favorite place, Nozumi. While I regularly order the Hawaiian Roll, Dave will have the Chirashi Salad, which packs lettuce, rice and a variety of fresh, diced fish with a incredible dressing to mix in.
One item we like while waiting on our sushi are their steamed and spiced edamame. I continuously find myself reaching for one after the other, popping them in my mouth and crunching on the seeds from the salted and spicy pods. You don’t eat the pods, just discard them in the other provided bowl and in minutes the once filled bowl empties and the other fills with edamame-less pods.
I been loving the packaged fully cooked and ready to eat edamame in the refrigerated vegetable area of my local market. These are perfect for a quick and easy snack and edamame are so good for you. These soybeans in their shells are fun snacking fare and just steamed with a sprinkling of sea salt flakes and I’m a happy camper.
Over at our favorite sushi house here in San Diego I love the spicy sauce they have on them. A simple almost creamy garlic chili paste. I think I’ve replicated it pretty well, at least that’s what Dave says. He is an edamame eating fiend. These made me a believer.
Interestingly I read that a 1/2 cup of soybeans has 34 grams of protein compared to a 1/2 cup of chicken which has about 17 grams, while that same 1/2 cup of tofu has about 10 grams. And there you have it!
If you can’t find the fully cooked edamame in your local market, head over to the frozen vegetable section or your local Asian market. Simply cook up a pound of the frozen edamame in the pods in salted boiling water until tender, about 5 minutes. Drain and season with salt or try my tasty Garlic Chili Spicy Edamame.
If you like this appetizer snack, give my Authentic Mexican Pickled Carrots or these mini Baja Yellowtail Tostadas a try. Enjoy!
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Garlic Chili Edamame
- 10 oz edamame precooked, 283gm
- 4 cloves garlic minced
- 1/2 tsp sesame oil
- 1 tbsp chili paste (my choice SAMBAL OELEK Ground Fresh Chili Paste)
- 1 tbsp mayonnaise
- 2 tsp soy sauce
- sea salt flakes
- In a small fry pan on medium low heat add the sesame oil and garlic. Sauté for several minutes until a golden brown, do not burn. Remove pan from heat and cool.
- In a medium bowl mix together the sautéed garlic, chili paste, mayonnaise and soy sauce.
- Steam edamame in a microwave safe bowl for 2 minutes. Add the warmed edamame to the garlic chili sauce and toss to coat. Season with sea salt and serve warm.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can you please share a name or pic of what chilli paste you use?
My choice is SAMBAL OELEK Ground Fresh Chili Paste, found in most markets in the Asian food section or any Asian market.
Absolutely, hands down, THE BEST edamame EVER! Who knew something so easy could be so good!!!! I make these all the time. Figured I finally drop a shout out to you. Thanks Kevin!!!
Excellent! So happy you enjoyed these and came back to let me know, too. Cheers Stan!
This is, by far, the best recipe for edamame! I make this at least once a week. I up or tone down the chili paste depending on who I am sharing it with. Thank you for sharing Kevin!
THE best snack ever, I agree Knipper! 🙂
I used Chile sauce because I didn’t have paste. I also used Tamari instead of soy sauce to make it gluten free. This recipe is delicious! I can image how good it would taste on potstickers. Thank you for sharing this recipe!
It’s amazing as a dipping sauce for potstickers Rebecca, definitely.
I love this so much!! My entire family does. Due to my thyroid, I cannot have a lot of soy, so no edamame. I switched out the soy sauce in the recipe. Can you think of anything else this would be yummy on? I love it !
I use the sauce often for any potsticker or wonton too!
Maybe braggs liquid amino. 😊
Hi I’d like to make these for a party, can I make them in advance, and how far in advance would say?
They dont take anytime at all to make, but you could easily make the sauce the day before and they toss with the hot edamame before serving. Hope this helps Leilani.
Can I use chili sauce?
I think that would work Jaime.
Totally addicting and delicious !! This is a keeper for sure ✅✅✅
I am so glad you enjoyed this! I love them too!
This recipe is DELISH! I used Vegan mayo and it was spectacular. Very similar to the ones I order at a local Japanese restaurant. Thank you for sharing!
Thank you so much for trying this! glad you enjoyed it!
Hi, can you please share which chili paste you use? TIA
Thanks for stopping by Maribel! I use Sambal Oelek Ground Fresh Chili Paste.