Salt & Chilli Edamame Beans (Vegan)

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I’m not calling this a copycat recipe because Wagamamas serve their edamame beans in their pods. And they don’t use sesame oil in the UK. Although according to the recipe in their cookbook, they do in their Sydney restaurants.

What I never understood is flavouring a part of the ingredient that you don’t eat. This goes for shell-on-prawns too. Its all very well and good shaking salt and chilli all over the edamame pods but the edible beans inside remain kind of bland.

And so this is the first of two reasons why I don’t use edamame beans in their pods. The other is that I simply can’t source them! But bags of frozen beans are now available in most supermarkets.

If you would rather roast than boil the beans, you can use my Air Fryer Edamame Beans recipe instead – simply add the same seasonings as this recipe uses.

Jump to…

HOW TO SERVE
INGREDIENTS
EQUIPMENT NOTES
GET AHEAD…
LEFTOVERS
TIPS
AIR FRIED EDAMAME
THE RECIPE IN FULL

How to Serve Salt & Chilli Edamame Beans

These edamame beans are equally delicious as a snack, something to nibble on at a party with drinks, or as a full on side to a meal. I recently added them to a rice bowl with my Sweet Chilli Chicken Thighs, Sticky Rice and Sesame Tenderstem.

They are perfect to serve in a bowl for everyone to just dig into (like a bowl of nuts) or portioned up for individual snacks. My Satay Sprouts recipe is equally as versatile and also vegan. Perhaps you could double the veggie fun.

I do prefer to serve the beans hot or warm rather than cold. Saying that, judging by the regularity that I just eat them straight out of the fridge. Cold is ok too!

The portion size given if for a canape portion. Double the recipe to serve as a side dish or more substantial snack.

Ingredients for Salt & Chilli Edamame Beans

Edamame Beans

“Edd-ah-mar-may” beans are quite simply soya beans. But edamame does sound fancier doesn’t it! Technically the term refers to the beans when they are boiled in the pod but terms can be variable.

I’ve never seen soya beans for sale in the UK as a raw vegetable but they are available podded and frozen in most of the major supermarkets. Like peas and many other frozen veg, there is no shame in utilising a product that is picked and packed to retain freshness.

Dried Chilli Flakes

The heat of chilli flakes does vary. We made the mistake of buying dried habenero flakes once and you only had to look at the jar to need a glass of milk. If you are sensitive to chilli you might want to consider adding fewer flakes. If you like a kick, then add a few more!

Sea Salt Flakes

But ideally please buy some sea salt flakes.

Sesame Oil

Make sure to buy pure sesame oil and not the blended kind. Please also make sure to never use sesame oil as a frying oil – it is for seasoning. In this case, a little goes an awful long way.

Be Flexible

The method can be applied to other peas and beans. Regular peas or broad beans would be my first port of call. I would stick to using the frozen kind for the freshest taste. Broad beans are best double podded.

To make garlic and chilli edamame beans, substitute the sesame oil for garlic oil or switch 1/4 of the sea salt flakes for garlic salt.

As I’ve mentioned above, adjust the levels of dried chilli to your taste. You could use chilli oil in place of the sesame oil for a serious extra kick.

Please do not be tempted to skimp on the salt. It is essential to the dish.

Is This Recipe Vegetarian or Vegan?

My chilli and salt soybeans are naturally vegetarian and vegan.

Is This Recipe Allergy Friendly

This recipe is gluten free, egg free and dairy free. It is also nut free subject to the following caveat.

Nut Free: Some people with nut allergies are also sensitive to sesame. Do therefore check with the person with allergies that you are feeding if this dish is appropriate for them. Swap the sesame oil for garlic oil if you need to ditch the sesame.

Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

Equipment Notes for Salt & Chilli Edamame Beans

I’ve suggested that the chilli flakes and salt are smashed down with a pestle & mortar. I have a little wooden number which is perfect for making very small quantities of ground spices etc. A small marble number would be my next replacement purchase.

If you don’t have one, you could use a small food chopper to do the same job although you’d potentially want to make a larger quantity so that the blades properly catch the chilli and salt.

My next option would be to use the end of a rolling pin in a sturdy bowl. My marble rolling pin is just effectively a massive pestle anyway! Saying that my little nylon rolling pin would also work pretty effectively.

A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.

Get Ahead

These edamame beans are perfect for making up ahead of time. I have used them for snacks at work and reheated them for lunch the next day without any issue.

The beans could be made and frozen but I don’t really see the point. The time it would take to reheat them would be similar to the time the recipe takes to make.

Leftover Salt & Chilli Edamame Beans

Any leftovers can be stored in the fridge and reheated in the microwave or in a dry pan on the hob. They can also be frozen and reheated the same way from frozen.

Salt & Chilli Edamame Beans Tips

There is nothing difficult in this recipe and therefore I will use this space to tell you to make a little more than you need as I couldn’t stop popping them long before they were due to be served!

Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?

Still Have Questions?

Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.

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Air Fryer Edamame Beans

For a toastier crunchier version of this recipe, try air frying them. You can toss the air fried beans with the chili and salt from this recipe for the best of both worlds!

Air Fryer Edamame Beans (Recipe Without Pods)

These Air Fryer Edamame Beans are simplicity themselves. With minimal prep needed, only 3 ingredients and a quick cook time, you can have this delicious veg side dish ready to go in no time. Roasted soya beans are perfect served with all manner of Asian dishes and you can season them up however you like.

The Recipe

Salt & Chilli Edamame Beans Recipe

My Salt & Chilli Edamame Beans are inspired by the tasty morsels served by Wagamamas. But with my version, there is no popping beans out of pods or wasting precious seasoning on the inedible bits! Did I mention they’re ready in under 10 minutes?4.95 from 17 votes Print Recipe Pin Recipe Bookmark BookmarksKEEP SCREEN ONPrep Time3 minutes Cook Time7 minutes Servings 4Author Chloe

Equipment

Electric Kettle
Sieve
Measuring Spoons
Small Pestle & Mortar
Saucepan – Small

Ingredients MetricUSA Measurements 0.5x1x2x4x

250 g Frozen Edamame Beans
0.5 tsp Dried Chilli Flakes
2 tsp Sea Salt Flakes
0.5 tsp Sesame Oil

Instructions

Pop the kettle on to boil.
Measure 250g Frozen Edamame Beans into a small saucepan.
Cover the beans with boiling water and put onto a medium heat to boil for 3 minutes.
Meanwhile, add 0.5 tsp Dried Chilli Flakes and 1 tsp Sea Salt Flakes into a pestle and mortar. Bash the chilli and salt together for a minute.
Add in a further 1 tsp Sea Salt Flakes and mix in but don’t crush.
Once the beans have boiled for 3 minutes, drain them and return to the hot pan.
Stir 3/4 of the chilli salt into the hot beans along with 0.5 tsp Sesame Oil.
Serve the beans and top with the remaining 1/4 chilli salt.

Nutrition (Approx)

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Reader Interactions

Comments

How do you tell if they’re cooked after 3 minutes? Thanks.
Reply
- Try one! If you like how it feels, then its cooked. If you want it softer, cook for longer.
  Reply
This is an amazing recipe, simple and great for my nan who is deficient in protein and loves to nibble on something salty. This simple recipe has improved her health significantly and she eats them every day. Thanks so much!
Reply
- Aww thats so lovely, I’m pleased that they’re helping and hope that she continues to improve!
  Reply
While I’m sure these are tasty, you score a -100 and zero stars for having literally 30 pages of utter bullshit before it. Just post the recipe, nobody cares about your life story holy fk that was painful. Narcissistic much?
Reply
- Hi, thanks for stopping by. Every page view earns me ad income, so thanks for supporting a small business today. Just a quick question – can you point out my “life story” because I am fully literate and I can only see information about the recipe? Its almost as if you’re a hilarious but stupid troll or something! Now if you think this post is narcissistic, just wait until you find out that I have full editorial control over every single thing on this website that I own – including comments and star ratings. So thanks for your comment and 5 star rating, I really appreciate it 🙂
  Reply
  - Karma at its finest Chloe! I loved the recipe and the content. I am struggling with meat at the moment, a whole texture thing and am leaning toward pulses and legumes to get my proteins. This was super and I am looking forward to reading and trying more of your recipes. Thank you
    Reply
    - Glad you enjoyed it, honestly the silly troll comments just make me laugh! I know a fellow writer who shares them on her socials on “Marilyn Monday”. I really need to start doing that! I am delighted that you enjoyed the recipe – I’m sorry you’re struggling with some foods, I’m currently having an egg white adversity and it’s very annoying for a committed egg eater so I understand!
      Reply
- Spare your judging derogation speech ,just jump to the recipe . You don’t have to read the in between . To call someone a narcissist over the back ground of a recipe that is very presumptuous . I just read the recipes and get cracking on making healthy food .
  Reply
Really enjoyed this. I had a packet of frozen edamame beans, bought for something else but never got around to making, and, as I’m trying to eat a bit more healthily, thought I’d try this. Really nice way to season the beans. I used pink Himalayan salt, went very sparingly on the chilli flakes and added black pepper. I completely forgot about the oil … next time I wont forget. I served up for a quick lunch with feta cheese and tomatoes – pretty much all I had in the fridge! Very tasty and kept me going all afternoon. Thanks.
Reply
- You cannot beat a good fridge and freezer forage meal! I’m pleased you enjoyed them 🙂
  Reply
- Just happened on this website and recipe when I was looking for how to cook and serve edamame beans. Anice simple and concise recipe that I plan to try, and Lorna’s mention of feta cheese ticks an additional box for me since I love feta cheese.
  Reply
Very good, had Hawaii sea salt with chili flakes already crushed in, delicious!!!!
Reply
- Oh that sounds delicious!
  Reply
I don’t like edamame but I came into having some (podded) given to us. I threw it in the freezer and thought, these will never get eaten.
I decided to find a recipe to use them and this seemed easy. Guess what? I LIKE Edamame! I just don’t like it raw and bland!
Thank you for an amazing, tasty, and super easy recipe!
Reply
- A convert! Your comment made my day, I’m so pleased you like them!
  Reply
Edamame are such a popular snack and tasty addition to so many meals. Love the addition of the chilli and salt.
Reply
- Everything is better with chilli and salt – fact!
  Reply
I love the Wagamama version of these beans – haven’t been there for a while… – but never thought about making them at home. I think your podless version is better and will definitely be giving it a go.
Reply
- I’m enjoying that there are clearly two distinct camps – pods and podless!!!
  Reply
These edamame beans look so yummy and they’re so simple to make. Will definitely give it a try! Just subscribed to the blog! Thanks for all the lovely recipes and detailed instructions. I love the way you write the instructions with measurements in each step.
Reply
- Thanks! Making sure the instructions are clear and easy to follow is super important to me, so I’m pleased you approve!
  Reply
Yum yum yum! A bowl of these, a gin and tonic, and I’m all set 😀
Reply
- I think you could probably find some folks to join you with that attitude!
  Reply
I absolutely must look out for edamame beans now you’ve mentioned they’re relatively easy to find. Love them and your recipe sounds delicious. But I have to say I enjoy podding the beans when I’m eating out. It’s all part of the fun and the seasoning gets attached to your fingers, so you still get to eat it with the beans.
I’m kind of with you though for home eating.
Reply
- Oh I’d absolutely use the pod ones if I could find them!
  Reply
I’m going to have to make this for the girls and me – we all love chilli salted edamame!
Reply
- Make lots, they’re so moreish!
  Reply
But I like popping the beans out of their pods!! Seriously though, great recipe. These are one of my favourite parts of a visit to Wagamamas… or indeed any sushi restaurant! 😀
Reply
- Oh if I could find them to buy in the pod I would! Let me know if you ever see any 🙂
  Reply
I love the sound of these Edamame Beans, such a simple recipe but packed with flavour.
Reply
- Aw thanks. It really is such a simple but very effective recipe. I do end up just eating them straight out of the fridge. Got to be careful with the spice though, some of my dried chilli flakes are nuclear!
  Reply

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Hi, I’m Chloe and I’m a foodie recently returned to the north of England. I love to create feasting menus and I want to help you do the same! Who says you can’t have a feast for one?! I certainly don’t!

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