Chili Garlic Edamame
Frozen edamame pods steamed and tossed with sesame oil, chili garlic sauce, and flaky sea salt. ~17g protein per serving, 5 minutes, holds for 4 days in the fridge. The simplest high-protein snack on the site.
Ingredients
Produce
- 1 lb frozen edamame pods in-shell — not shelled
Pantry & Canned Goods
- 1 tbsp sesame oil
- 1.5 tbsp chili garlic sauce Huy Fong recommended — adjust to heat preference
Seasonings & Spices
- ½ tsp kosher salt or flaky sea salt for finishing
- 1 tbsp sesame seeds toasted, for garnish
Instructions
- Cook the edamame according to package directions — either microwave in the bag for 4 to 5 minutes or boil in salted water for 3 to 4 minutes until bright green and heated through. Drain if boiling.
- While the edamame is still hot, transfer to a large bowl. Add the sesame oil, chili garlic sauce, and salt. Toss thoroughly to coat every pod. The heat of the edamame helps the sauce and oil adhere and penetrate slightly into the pods.
- Taste and adjust — more chili garlic sauce for heat, more salt for seasoning, a squeeze of lime for brightness if desired. Garnish with toasted sesame seeds.
- Serve warm immediately or let cool completely and divide into 4 airtight containers. Keeps in the fridge for up to 4 days — edamame is equally good cold, straight from the fridge.
Notes
Estimated protein per serving: ~17g. Edamame provides approximately 17g of complete protein per cup of shelled beans — one of the highest plant-based protein sources available. Edamame is a complete protein, containing all nine essential amino acids.
In-shell edamame, not shelled. The shell is part of the eating experience — you squeeze the beans directly into your mouth from the pod, which slows down eating and makes the snack more satisfying and interactive than a bowl of shelled beans.
Toss while hot. The sesame oil and chili garlic sauce coat the pods much more evenly when the edamame is steaming hot versus cooled. The heat also slightly opens the pod seam, allowing the sauce to get closer to the beans inside.
Chili garlic sauce (Huy Fong brand, red jar with green cap) is different from sriracha — it's chunkier, less sweet, and has a more pronounced garlic flavor. Sriracha works as a substitute but the flavor profile is sweeter and less complex. Start with 1 tablespoon if heat-sensitive and increase from there.
Cold edamame straight from the fridge is genuinely good — it doesn't need reheating. This makes it one of the most practical desk snacks in the lineup.
Tried this recipe?Let us know how it was!