Sriracha Edamame

This sriracha edamame is addictively hot, tangy, savoury and finger-licking good. It only takes 15 minutes to make.

Sriracha Edamame Recipe
To me, this is the perfect ‘pub food’ or party bites. Wash down the hot & spicy edamame with an ice cold beer in summer. Life is good.

Sriracha Sauce
This is the sriracha hot chilli sauce I am using. It is popularly used in Vietnamese and Thai cuisine.  It is a must-have condiment when eating a bowl of Vietnamese pho. There are actually many brands to choose from, but this particular one from Huy Fong must be the most famous brand of sriracha sauce out there, especially in the US. It is nicknamed “Rooster Sauce” due to the image of the rooster on the bottle. In Singapore, you can buy the big bottle (740ml) from Cold Storage at Plaza Sing and the smaller bottle (266ml) from The Seafood Market Place at Century Square. You can also buy it online from iHerb (note: this is an affliate link).

Sriracha Edamame Recipe
First posted in May 2013, updated in Jul 2018.

Sriracha Edamame Recipe

If you can’t find Sriracha sauce, you can substitute with your favourite chilli sauce with 1/2 tsp vinegar.


  • 250 grams frozen cooked salted edamame (soybeans in pods) do not thaw
  • hot boiling water
  • 1/2 tbsp sesame oil
  • 3 cloves garlic minced
  • 5 grams (about 2 small & thin slices ginger) minced
  • 2 tbsp sriracha sauce
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce


  1. Prepare edamame. Add frozen edamame in a large bowl. Pour boiling water so that the edamame is completely submerged. Cover with a lid for 2 minutes. Drain and set aside.
  2. Make the hot sauce. Heat sesame oil in a wokpan. Stir fry ginger & garlic until aromatic. Add sriracha chilli sauce, soy sauce and oyster sauce. Let the sauce bubble briefly until slightly thickened. Take the pan off the heat.
  3. Coat the edamame in the sauce. Add prepped edamame to the pan, stirring to coat them evenly in the hot sauce. Serve warm or chilled.