Garlic Chili Spicy Edamame

4.82 from 22 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

4.82 from 22 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. 5 stars
    Recently I ordered some spicy edamame at a Japanese restaurant and it was delicious and I have been craving more. I had some edamame in my freezer and decided to look for a recipe. I came across yours and made it and I am THRILLED with the results. Incredible recipe and will remain a go to for a healthy snack. Thanks for sharing!

  2. 1 star
    I really liked the sound of the recipe until I tried it. It didn’t quite turn out the way I thought it would. Somehow the mayo and soya sauce combination plus sesame oil was just too overpowering for each other. Not a very tasty combination.

    1. It’s unfortunate you found it too over powering Poonam as it is a pretty popular recipe with lots of positive comments and shares. It is one of my favorites, which just goes to show there are different tastes for different people. Hope you can find something here that appeals to you. Have a great day!

  3. 5 stars
    Hello again Kevin! Shopped today for ingredients for several of the appetizers from this collection but could not find chili paste at the three stores I visited. Do you have a favorite brand? Does it come in a tube, jar, etc? Anything else I could use if unable to find the chili paste?

    Garbanzo beans soaking in one slow cooker for your hummus, Great Northerns in the other one for your Slow Cooker White Bean soup with sausage. It should smell really good around here tomorrow! Next up, the pork belly treats.

    1. Hey there Connie! Boy, you honor me with so many recipes, thank you so much! My favorite chili paste is Sambal Oelek Chili Paste. Others I’ve used are Asian Creation Thai Kitchen Authentic Roasted Red Chili Paste and Huy Fong Foods Inc., Chili Garlic Sauce. I usually find these in most supermarkets in the Asian food section or at any Asian food market. Google them and order if you can’t find, or if all else fails, a shot or three of Tabasco or Sriracha would substitute. Let me know how it all turns out. 🙂

      1. 5 stars
        Thank you Kevin! I will try one more large supermarket today, if that fails I will go to the International District. Will let you know.

        Your recipes are well worth trying. I’ve made a number of them since “discovering” your blog a couple of months ago. All were great, none failed. Love your blog – it’s informative, fun, beautifully photographed. Glad you are out there in cyberspace for us!

  4. I am making these for the first time to bring to a Chanukah potluck tonight. While not a traditional Chanukah dish, I have no doubts this Christian gal will get rave reviews on this fun and colorful side dish!

  5. 5 stars
    I made this and it was awesome! I used it as a dipping sauce for my edamame and seared tuna and rice. Definitely a keeper!

  6. Wow! So much to love about this. I will definitely be making this soon! Love chili paste!

  7. Kevin,
    Fantastic recipe! I can’t wait to try it. Glad to see more men in the food blogging sphere as well, you’re bringing such a fresh and unique perspective to the table (figuratively and literally). Great blog overall!