Salt And Chili Edamame

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Are you looking for a quick and protein-rich appetizer that you won’t be able to stop munching on? This salt and chili edamame is here to change the game! Filled with antioxidants, fiber, and tons of vitamin K, this healthy and tasty nibble is what dreams are made of.

You might also like my Edamame SaladRoasted Edamame, and Edamame Hummus.

Why You’ll Love It

There are times when only a bowlful of salty and spicy goodness will do.

I love that this recipe can be whipped up in mere minutes as a delicious appetizer or side dish for Japanese-inspired dishes (perfect for those hectic weekdays!). 

But it’s also nutrient-rich and tasty enough to banish a mid-afternoon snack attack.

Now, prepare to change the flavor game one bean at a time!

Ingredients You’ll Need

  • Frozen edamame: You can grab these from virtually any grocery store. Just make sure you grab the pre-shelled ones and not any still in their pods!
  • Sea salt flakes: This ingredient is key for adding a subtle depth of flavor to the recipe. Don’t use table salt, or you’ll end up with a grainy and overly salty mess on your hands.
  • Chili flakes: I usually use half a teaspoon for a pleasant kick, but you can dial things up with a three-quarter teaspoon for more spice!
  • Sesame oil: This gives the beans a distinctive, nutty flavor that’s truly delicious. Don’t buy blended versions – they simply won’t be as tasty!
frozen edamame, salt, sesame oil, and chili flakes

How to Make Salt & Chili Edamame

  1. Prepare the edamame beans: Rinse the frozen and shelled edamame beans under hot running water until they’re completely defrosted.
  2. Dry them off: When your beans have defrosted, drain them well and pat them dry with a paper towel to remove as much excess moisture as possible.
edamame beans in a strainer
  1. Go nuts with seasoning: Put the beans in a serving bowl and add sesame oil, sea salt, and chili flakes before mixing well. You’ll want to make sure each bean is evenly coated before moving on.
Close up of seasoned salt and chili edamame
  1. Serve and enjoy: Serve these beans warm as an appetizer or side dish.
a hand holding chopsticks mixing edamame beans with chili flakes

How to Store

You can store leftover salt and chili edamame in an airtight container in the fridge for up to 3 days.

If you want to reheat them, pop them in the microwave or a pan on the stovetop until they’re warmed through.

Serving Suggestions

I adore eating this salt and chili edamame on its own.

But if you’re a meal prep mogul, you can easily add them to a Chicken Teriyaki Bento Box, a Japanese-themed lunch.

Also, serve them on top of a Poke Bowl, eat them with Sesame Crusted Tofu, or mix them in with a simple protein salad!

edamame with chili flakes

If you try this Salt & Chili Edamame recipe, please leave a comment and a rating and let me know how much you liked it!

close up of plate filled with salt and chili edamame
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Salt & Chili Edamame

Are you looking for a quick and protein-rich appetizer that you won’t be able to stop munching on? This salt & chili edamame is here to change the game! Filled with antioxidants, fiber, and tons of vitamin K, this healthy and tasty nibble is what dreams are made of.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: Chinese, Dairy-Free, Japanese, Vegan, Vegetarian
Servings: 4
Calories: 106kcal
Author: Sara Trezzi

Ingredients

  • 2 cups frozen shelled edamame
  • 1 tsp sea salt flakes
  • 1/2 tsp chili flakes
  • ½ tablespoon sesame oil

Instructions

  • Rinse the shelled edamame beans under hot running water until they are fully defrosted.
  • Drain well.
  • Put the beans in a serving bowl, add the sesame oil, sprinkle with sea salt and chili flakes, and mix well.
  • Serve warm as an appetizer or a side dish. You can also add these as a topping to lunch bowls and poke bowls.

Notes

*Nutrition information is a rough estimate per serving.

Nutrition

Calories: 106kcal | Carbohydrates: 10g | Protein: 7g | Fat: 4g | Sugar: 2g

Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!

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