This quick and easy Spicy Edamame Recipe tosses cooked edamame in a bold garlic chili sauce to give you a protein-packed snack, appetizer, or side dish.
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Whether it’s a sushi takeout night or you’re heading to your favorite Japanese restaurant, a side of edamame is always a must.
But let me tell you, this Spicy Edamame recipe is changing the game! It’s bold, flavorful, and addictive enough to make you forget all about plain edamame.
“But how spicy is it?” The chili paste (I like sambal oelek and sriracha best) in the spicy edamame sauce definitely adds a good amount of heat, but you’re more than welcome to adjust the amount to fit your taste buds. You can even take the heat up a notch with extra chili paste or a pinch of cayenne (see all of the customization ideas in the Variations section below).
No matter the spin you put on it, I know you’ll enjoy every bite.
Ingredient notes
- Edamame – Frozen edamame in pods is the most convenient option. Frozen shelled edamame also works but the presentation will be different. In this case, serve the shelled spicy edamame in rice bowls, salads, or noodle dishes.
- Kosher salt
- Spicy garlic sauce – This versatile sauce has the perfect balance of savory, bold, and sweet flavors. It’s easy to make using avocado oil, garlic, ginger, soy sauce, chili paste, sesame oil, and mirin.
- Sesame seeds – For garnish. To elevate their nutty flavor, toast the sesame seeds in a dry pan until they’re golden and fragrant.
How to make spicy edamame
- Bring a large pot of salted water to a rolling boil. Add the frozen edamame and cook until it’s vibrant and tender. Drain the water.
- Meanwhile, heat the oil in a small skillet. Add the minced garlic and sauté until fragrant, then add the grated ginger.
- Stir in the remaining spicy garlic sauce ingredients and simmer gently until the sauce is glossy and slightly thickened. Take the skillet off the heat.
- Toss the cooked edamame and spicy garlic sauce together in a large bowl until it’s well coated. Garnish with sesame seeds and enjoy!
Tips and tricks
- Frozen edamame only takes 2 to 3 minutes to cook in boiling water. Avoid overcooking it or else the pods will become mealy.
- Shake off as much excess water from the cooked and drained edamame as possible. The sauce will be diluted if there’s too much water left behind.
- Do your best not to burn the garlic or ginger or else the sauce will have bitter undertones. If they start to scorch, remove the skillet from the heat.
- If the sauce is too thick, thin it out with a small splash of water or soy sauce before tossing it with the edamame.
Variations
Here are some ways to make this spicy edamame recipe your own:
- Extra spicy option – Add extra chili paste and a pinch (or two!) of red pepper flakes, cayenne pepper, or a few drops of hot chili oil.
- Less spicy option – Reduce the amount of chili paste to a 1/2 tablespoon or balance the spice with extra mirin, honey, maple syrup, or brown sugar.
- Gluten-free option – Swap the soy sauce for tamari or coconut aminos.
- Add more crunch – Swap the sesame seeds for chopped peanuts or cashews.
- Garnish with herbs – Sprinkle freshly chopped cilantro, scallions, or Thai basil over the top for a burst of freshness.
Serving suggestions
Spicy garlic edamame makes for a simple protein-packed snack but it can also be fun to serve as an appetizer with other Japanese-inspired small plates. Pair it with udon noodle soup, Japanese spinach salad, kani salad, potstickers, or as part of a sushi night spread.
It’s also delicious next to these main dishes:
Don’t let the leftover spicy garlic sauce go to waste, either. It’s great for drizzling over steamed or roasted veggies, tossing with noodles for an easy spicy garlic noodle dish, or as a marinade for tofu, shrimp, or chicken.
Storing
- While spicy edamame is best enjoyed fresh, its flavors will still be delicious the next day. Store the leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm the edamame gently in a skillet or microwave.
Erin’s wine pairings
- Opt for a white wine that will cut through the bold garlic sauce and savory umami notes. Riesling, Sauvignon Blanc, or Pinot Gris are all great options.
- Do you have a bottle of sake on hand? Even better! A dry and fruity sake is always a perfect pairing with Japanese-inspired dishes.
Did you try this recipe?
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Full Recipe
Spicy Edamame
Equipment
Ingredients
- 12 ounces edamame (frozen in pods)
- 2 teaspoons kosher salt
Spicy Garlic Sauce:
- 1 Tablespoon avocado oil
- 4 cloves garlic (minced)
- 1 Tablespoon fresh ginger (minced )
- 2 Tablespoons soy sauce
- 1 Tablespoon chili paste (sambal oelek or sriracha)
- ½ teaspoon sesame oil
- 2 teaspoons mirin (or honey)
- ¼ teaspoon kosher salt (plus more to taste)
- Sesame seeds (for sprinkling (optional))
Instructions
- Bring a large pot of water to a boil and add the 2 teaspoons kosher salt. Add the frozen 12 ounces edamame and bring it back to a boil. Cook for 2 minutes. Drain well, shaking off excess water.
- Meanwhile, heat the 1 Tablespoon avocado oil in a small skillet over medium heat. Add the 4 cloves garlic, and cook until fragrant, about 1 minute. Add the 1 Tablespoon fresh ginger and cook 30 seconds longer. Add the 2 Tablespoons soy sauce, 1 Tablespoon chili paste, ½ teaspoon sesame oil, 2 teaspoons mirin and ¼ teaspoon kosher salt and simmer for about 1 minute. Remove from the heat.
- Add the edamame and sauce to a large bowl and toss to coat the edamame in the sauce.
- Enjoy!
Notes
- Frozen edamame only takes 2 to 3 minutes to cook in boiling water. Avoid overcooking it or else the pods will become mealy.
- Shake off as much excess water from the cooked and drained edamame as possible. The sauce will be diluted if there’s too much water left behind.
- Do your best not to burn the garlic or ginger or else the sauce will have bitter undertones. If they start to scorch, remove the skillet from the heat.
- If the sauce is too thick, thin it out with a small splash of water or soy sauce before tossing it with the edamame.
- Extra spicy option – Add extra chili paste and a pinch (or two!) of red pepper flakes, cayenne pepper, or a few drops of hot chili oil.
- Less spicy option – Reduce the amount of chili paste to a 1/2 tablespoon or balance the spice with extra mirin, honey, maple syrup, or brown sugar.
- Gluten-free option – Swap the soy sauce for tamari or coconut aminos.
- Add more crunch – Swap the sesame seeds for chopped peanuts or cashews.
- Garnish with herbs – Sprinkle freshly chopped cilantro, scallions, or Thai basil over the top for a burst of freshness.
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