Garlic Chili Spicy Edamame

4.74 from 23 votes

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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.

Amazing garlic and chili paste sauce coats fresh steamed edamame. An addicting, lip smacking snack I always get asked the recipe for!

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.

Garlic and Chili - Spicy Edamame.

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.

Garlic and Chili - Spicy Edamame.

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.

Garlic and Chili - Spicy Edamame.

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!

Garlic and Chili - Spicy Edamame.
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Amazing garlic and chili paste sauce coats fresh steamed edamame. An addicting, lip smacking snack I always get asked the recipe for!

Garlic Chili Edamame

4.74 from 23 votes
Garlic Chili Spicy Edamame are an easy to prepare snack that can be on the table in 10 minutes. Made with a wonderful creamy garlic and chili paste sauce!
Servings: 2 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


  • 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.



Calories: 228kcal | Carbohydrates: 14.7g | Protein: 15.4g | Fat: 13.6g | Saturated Fat: 1g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 1.9g | Cholesterol: 2.8mg | Sodium: 344.6mg | Fiber: 7g | Sugar: 3.8g

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.

Course: Appetizer
Cuisine: Chinese
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
An amazing garlic and chili paste sauce coats fresh steamed edamame. An addicting, lip smacking snack I always get asked the recipe for!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 3 stars
    The mayo ruined this recipe. Never I game to an Asian restaurant and found mayo listed as an ingredient to any dish.

    1. Well you’re a first and you are welcome to your opinion Michelle although I highly disagree as this recipe ROCKS.
      As for the mayo mention, it is used in Chinese (example: Honey Walnut Shrimp), Japanese (example Karaage) and Taiwanese cooking and the Japanese have their own style of it, called Kewpie Mayonnaise. It is sweet. David Chang, the famous chef and founder of the Momofuku restaurant group, even calls it “the best mayonnaise in the world.”