Spicy Sriracha Edamame
Craving something spicy and healthy? These Spicy Sriracha Edamame are packed with protein, fiber, and bold flavors. The heat from Sriracha combined with the savory soy sauce makes these edamame impossible to resist. My kids love them, and I love that they’re so nutritious! Whether you’re snacking on them or serving them at a party, these edamame always hit the spot.
Ingredients
- 12 oz frozen edamame in pods
- 2 tbsp Sriracha
- 1 tbsp soy sauce or coconut aminos for gluten-free
- 1 tbsp honey or maple syrup for a vegan option
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 garlic clove minced (or ½ tsp garlic powder)
- Sesame seeds red pepper flakes, chopped green onions (for garnish)
Instructions
- Bring a pot of water to a boil and add the frozen edamame. Cook for 4–5 minutes, following package instructions. Drain and rinse under cold water, then pat dry to prevent soggy sauce.
- In a bowl, mix Sriracha, soy sauce, honey, lime juice, sesame oil, and garlic. Adjust to taste by adding more honey for sweetness or extra Sriracha for heat.
- Add the cooked edamame to the sauce and toss until fully coated.
- Sprinkle sesame seeds, red pepper flakes, and chopped green onions on top. Serve warm or cold.
Notes
- Lightly salt the boiling water for extra flavor in the pods.
- Roast the cooked edamame at 400°F for 5–10 minutes for a crispy version.
- Double the sauce and drizzle it over rice bowls, grilled chicken, or noodles.
- Store leftovers in the fridge for up to 3 days—perfect for meal prep!