Best Spicy Edamame Recipes

SPICY EDAMAME DIP

Steps:

• In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
• Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
• Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

SPICY GINGER AND COCONUT EDAMAME DIP

Steps:

• Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.
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SPICY EDAMAME

Steps:

• Place edamame in a large saucepan and cover with water. Bring to a boil. Cover and cook until tender, 4-5 minutes; drain. Transfer to a large bowl. Add the seasonings; toss to coat.

PROTEIN-PACKED SPICY VEGAN QUINOA WITH EDAMAME

Steps:

• Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Heat olive oil in a large skillet over medium heat; cook and stir onions and bell peppers until onions are translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 2 minutes. Remove from heat; stir in soy sauce, cilantro, and chile paste.
• Stir onion mixture into quinoa mixture; simmer, stirring occasionally, until excess broth has been absorbed, about 5 minutes.

SPICY EDAMAME

Steps:

• Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

KEIKO'S SPICY DYNAMITE EDAMAME

Steps:

• In a bowl, mix sauce ingredients and set aside.
• Steam the edamame for 3-5 minutes to cook.
• Remove from heat and allow to cool.
• In a separate serving bowl, place the cooked edamame and mix with the sauce.

SWEET AND SPICY EDAMAME

Steps:

• Microwave edamame in a microwave-safe dish until heated through, about 3 minutes.
• Whisk soy sauce, sesame oil, sweet Thai chile sauce, and sriracha sauce together in a bowl and season with salt and ground black pepper. Add edamame to chile mixture and toss to coat.

STIR-FRIED SPICY EDAMAME

Steps:

• Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender.
• In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!

SPICY EDAMAME DIP

Steps:

• In a dry skillet over medium heat and turning frequently, roast the garlic until softened, about 15 minutes- they will be dark in some spots; let them cool and remove the skins.
• In salted water to cover, simmer the edamame until they are tender, about 5 minutes; drain, reserving 1/3 cup of the cooking water, and set aside to cool.
• In a food processor or blender, coarsely chop the peeled garlic.
• Add the drained edamame, salt, coriander, cayenne, and cumin, and process until smooth, adding as much of the reserved cooking water as necessary to make a puree.
• Add the oil, lime juice, and cilantro, and pulse to combine.
• Place the dip in a serving dish, and serve with vegetable and pita wedge dippers.

SPICY ROASTED EDAMAME

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9x13 inch glass baking dish in a single layer.
• Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes. Stir once halfway through cooking.

SWEET AND SPICY EDAMAME-BEEF STIR-FRY

Steps:

• 1. In nonstick wok or skillet heat half of oil over medium-high heat. Cook and stir ginger 15 seconds. Add vegetables. Cook and stir 4 minutes or until crisp-tender. Remove vegetables. 2. Add remaining oil to wok. Cook and stir beef and edamame 2 minutes or until beef is browned. Return vegetables to wok. In bowl combine hoisin, vinegar, and chili paste. Add to beef mixture, tossing to coat. Heat through. 3. Meanwhile, heat rice according to package directions. Serve beef over rice

SPICY EDAMAME DIP

Steps:

• Roast garlic in an ungreased skillet over medium heat, turning frequently until softened (they'll have dark splotches in spots), about 15 min. Cool and slip off the papery skins. Boil the Edamame beans in salted water to cover until tender, about 5 minutes. Scoop off and reserve about 1 cup of the cooking water. Drain edamame and cool to room temperature. Drop the peeled garlic into a blender or food processor with the motor running to coarsely chop it. Add the drained edamame, salt and spices. Process, adding 1/2 to 3/4 cup of the cooking water until a smooth puree. Add the oil, lime juice and cilantro. Pulse to combine. Spoon into a serving dish. Decorate with cilantro sprigs. Serve at room temperature with cut vegetables and pita wedges for dipping.

EDAMAME DIP (SPICY)

Steps:

• Prepare edamame according to package instructions, omitting salt. Drain. Place oil, salt, cumin and garlic in a food processor; pulse two to three times or until garlic is coarsely chopped. Add edamame and remaining ingredients; process until smooth.

SPICY TOFU AND EDAMAME BEANS

Steps:

• To make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side.
• Add the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chile flakes. Transfer the bean curd to a serving plate and set aside.
• To make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the chile for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro.
• To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.

INSTANT POT® SPICY EDAMAME

Steps:

• Combine edamame and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
• Meanwhile, whisk sesame oil, Sriracha, garlic, and soy sauce together in a small bowl until smooth. Set aside.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain edamame and toss in the spicy sauce.

SPICY ALMOND SOBA NOODLES WITH EDAMAME

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add the soba noodles and cook for 6 to 8 minutes, or according to package directions, until they are barely tender. Use tongs to transfer the cooked noodles to an individual-serving bowl, reserving the cooking water in the pot. Return the water to a boil over medium-high heat. Add the edamame and cook until tender, about 5 minutes. Drain and add to the noodles. Meanwhile, toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool. When they have cooled, coarsely chop them. To make the dressing, combine the almond butter, vinegar, garlic, and red pepper flakes in a small bowl. Add 2 Tbs. hot water, stirring to mix well. If the dressing seems too thick, add more hot water, a teaspoon at a time, until it has reached the consistency you want. Add salt to taste; add more vinegar if you want the sauce tangier, and more red pepper flakes if you'd like it spicier. Add the dressing to the noodles and edamame, along with the scallion, bell pepper, and chopped almonds. Toss to combine, adding more water if necessary, and eat.

SPICY ROASTED EDAMAME

Steps:

• Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9x13 inch glass baking dish in a single layer. Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes. Stir once halfway through cooking.

SPICY LEMON EDAMAME

Steps:

• 1 In a medium saucepan, combine 6 cups of water, the garlic, the lemon zest, and red pepper flakes. Cover and bring to a boil over high heat. Cook, partially covered, for 3 minutes to blend the flavors. 2 Add the frozen edamame. Return the water to a boil and cook, uncovered, for 3 minutes. 3 Drain well and transfer the edamame to a serving bowl. Discard the garlic. Toss the edamame with the lemon juice and sea salt. Serve warm.

SPICY EDAMAME APPETIZER

Steps:

• 1. Defrost frozen edamame in microwave for 2 minutes. Make sure to slightly vent bag to assure steam escape.
• 2. Meanwhile, heat a large stockpot for 2 minutes, then add sesame oil. Add remaining ingredients in order listed.
• 3. Stir continuously and saute for approximately 2 minutes. Empty into a dish and serve.

EDAMAME FALAFEL WITH SPICY CORIANDER SAUCE

Steps:

• In a food processor, pulse chickpeas and edamame until roughly chopped. Add parsley, cumin, and 2 teaspoons salt; process until mixture is finely chopped and holds its shape when squeezed. Shape mixture into 20 balls.
• Line a rimmed baking sheet with paper towels. In a medium straight-sided or cast-iron skillet, heat 1 inch oil over medium-high. Fry falafel, turning occasionally, until deep golden brown and crisp, about 10 minutes. With a slotted spoon, transfer falafel to towels; season with salt.
• In a small bowl, combine sour cream, mayonnaise, coriander, and cayenne. Season with salt and serve with falafel.