Try these easy salt and chilli edamame beans, ready in just under 10 minutes. Seasoned with chilli and garlic salt, this is one of my go-to vegan snacks when I want something quick, savoury, and packed with flavour.
You might remember I mentioned trying chilli salt edamame at Wagamama restaurant here in the UK in my Air Fryer Roasted Edamame pods recipe. That version was served in pods and had a lovely salty hit, but the flavour mostly stayed on the outside.
In my easy version, I use shelled frozen edamame beans and honestly, I think it tastes so good! I also use my secret technique that really makes all the difference in this recipe. The chilli and garlic seasoning coats every bean, so the flavours seep right into the edamame instead of just sitting on the pods.
It comes together quickly and works beautifully as a snack, starter, or easy side dish.
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What Are Edamame Beans?
Edamame (pronounced eh-duh-MAH-may) are young, immature soybeans harvested before they fully harden. They’re commonly used in East Asian cooking and are most often found in the frozen section, either in pods or already shelled.
Edamame beans are naturally high in plant protein, fibre, and nutrients, which makes them a great addition to snacks and simple meals.
💛Why I Love This Salt and Chilli Edamame
- Made with only 5 simple pantry ingredients(plus water) in under 10 minutes.
- Frozen edamame makes it incredibly convenient
- Bold chilli-garlic flavour without overpowering the beans
- Naturally vegan and gluten-free
This is one of those recipes where technique matters more than fancy ingredients.
👩🏻🍳Sandhya’s Top Tips for the Best Edamame
- My top secret tip for making really flavourful edamame - Crushing the salt and chilli flakes in a pestle and mortar. It helps release the chilli oils and evenly coats the beans.
- Always use coarse sea salt. It gives better texture and a cleaner saltiness compared to table salt.
- Season twice. Once while tossing the edamame in the pan and then over the top, just before serving.
- Use shelled edamame beans. They work best for this style of recipe and are much easier to eat.
- Don't use fresh garlic for this recipe. It can overpower the edamame. Use garlic powder. Start with a small amount.
📋Ingredients
(Detailed quantities are mentioned in the recipe card below)
- Edamame beans (shelled) – I always use frozen edamame for convenience.They’re easily available in the freezer section of the supermarkets in bags of 500g.
- Sea salt – I highly recommend Maldon coarse sea salt or sea salt flakes rather than table salt
- Chilli flakes or red pepper flakes
- Garlic powder or garlic granules (optional)– use sparingly. A little goes a long way. Don't like it, leave it out.
- Oil – I usually use a neutral oil like sunflower or olive oil. If you like a stronger, nutty flavour, sesame oil works well
- Water – for cooking the edamame
Variations
- For a spicy edamame recipe, you can also add ½ teaspoon chilli powder.
- For extra garlicky flavor, use garlic oil and omit the garlic powder and oil.
⏲️How to Make Salt and Chilli Edamame
Step 1: Bring a pan of water to a boil over medium heat. Add the edamame beans and simmer for about 3 minutes, or simply follow the packet instructions until cooked.
Drain and return to the pan.
Step 2: Make the salt chilli garlic salt. Add the sea salt and chilli flakes to a pestle and mortar and pound until well combined. Add the garlic powder (if using) and mix again.
Step 3: Stir in ½ of the chilli salt along with the oil into the beans. Toss well so the beans are evenly coated.
Step 4: Add the remaining seasoning and serve immediately.
🍽How I Serve This
I usually serve salt and chilli edamame while it’s still warm. After transferring to a serving bowl, I like to season with the remaining seasoning salt. These are addictive! It’s perfect as a quick snack or appetiser with drinks, and also works beautifully as a side for my Instant Pot Vegetable Chow Mein.
If I’m in the mood for extra heat, I add a pinch of chilli flakes or a squeeze of lime.
🧂Storing Leftovers
This salt & chilli edamame is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave and serve.
I don't recommend freezing.
❓Recipe FAQ's
Yes, frozen edamame can be microwaved. Microwave on High for 5 minutes until cooked. Drain well, then sprinkle with coarse salt or your favourite chilli salt seasoning. Toss until evenly coated before serving.
Frozen edamame is incredibly versatile. I use them in quick snacks like this salt and chilli edamame, air fried roasted edamame, add them to stir-fries, vegetable fried rice, noodle dishes, salads, or grain bowls.
More Easy Vegan Sides
Ingredients
- 500 g frozen edamame beans shelled
- 1 teaspoon dried chilli flakes
- 2 teaspoon sea salt flakes divided ( I use Maldon brand)
- ½ teaspoon sunflower oil
- ¼–½ teaspoon garlic powder
- 1 l water or more to cook the edamame.
Instructions
- Bring a saucepan of water to a boil. Add the frozen edamame and cook for 3 minutes (or as per packet instructions). Drain and return to the hot pan.
- In a pestle and mortar, lightly crush the chilli flakes with half the sea salt. Add the remaining salt and garlic powder; mix (do not crush further).
- Add half the seasoning and the oil to the edamame. Toss well.
- Transfer to a serving bowl, sprinkle over the remaining seasoning, and serve immediately.
Video
Notes
Expert Tips
- To speed things up, I pour boiling water from the kettle over the frozen edamame into the saucepan, just enough to cover before cooking. ( Just like how I cook savoy cabbage)
- I don’t recommend using fresh garlic for this recipe, as it can overpower the edamame. Garlic powder works best and blends evenly with the seasoning.
Sam Butler says
Loved this High Protein Snack recipe. It is super easy to make. Thank you.
Sandhya Hariharan says
Thank you Sam. Salt & Chilli edamame beans is a classic recipe and really simple to make!