Chilli Edamame

Edamame Chilli

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These chilli edamame (Japanese green soybeans in pods) are so addictively delicious, that as a side dish, it will steal the limelight from the main dishes on the table; and as a snack, you can never stop eating until they are gone.

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While I usually enjoy food prepared in the simplest way (for example, a piece of salmon fillet seasoned with only salt & pepper), these edamame coated in a spicy sriracha chilli sauce (aka “Rooster Sauce”) is definitely a great way to enjoy edamame. This is a truly fuss-free, 15-minute recipe that you have to try sometime!


Sriracha Chilli Sauce (Rooster Sauce)

I ordered my Sriracha sauce (Huy Fong brand) from (use my affiliate code WIF026 to get $5-10 off first order). I usually order a bunch of other stuff and my parcel gets delivered to Singapore with a flat shipping fee.

Chilli Edamame Recipe

Sriracha chilli sauce is popularly used in Thai and Vietnamese cooking. If you can’t find Sriracha sauce, you can substitute with chilli garlic sauce.


  • 200 grams frozen cooked edamame (soy beans in pods) no need to thaw
  • water
  • a pinch of salt if not using salted edamame
  • 1 tsp sesame oil
  • 1 slice ginger minced

Sauce A (combine in a small bowl)

  • 2 tbsp sriracha chilli sauce
  • 1 tsp sesame oil
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce


  1. Bring a pot of water to boil (add a pinch of salt if the soybeans are not salted). Turn off the stove. Add frozen edamame, cover with lid for 3-5 minutes. Alternatively, use the microwave. Drain and set aside.
  2. Heat sesame oil and stir fry ginger for a few seconds until fragrant.
  3. Add sauce (A), let it bubble briefly until slightly thickened. Turn off the stove. Add cooked edamame, stirring to coat them evenly in the chilli sauce. Serve warm or chilled.