Spicy edamame with chilli and garlic

Spicy edamame with chilli and garlic: a punchy snack made with edamame, garlic, chilli flakes and sesame oil – quick to make and pleasantly savoury.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 220 kcal per serving
• Protein: 18 g
• Fat: 14 g
• Carbs: 12 g

Ingredients

• 200 g edamame
• 1 clove of garlic
• 1 tbsp sesame oil
• 1 tsp chilli flakes
• 1 pinch of coarse sea salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · sieve

1. Cook the edamame in lightly salted water until hot and tender. Then drain them well.
2. Peel the garlic and slice it thinly or crush it.
3. Heat the sesame oil in a frying pan over a medium heat. Briefly toast the garlic with the chilli flakes until fragrant.
4. Add the drained edamame to the pan. Toss them thoroughly in the spiced oil so everything is evenly coated.
5. Take the pan off the heat and season to taste with coarse sea salt.
6. Serve the spicy edamame hot, straight from the pan or in a small bowl.

Good to know

When it needs to be quick, I especially like small, punchy dishes like this. Warm, salty, spicy – and on the table in a few minutes.

Swaps

Sesame oil → olive oil (more monounsaturated fats); chilli flakes → fresh red chilli (also contains vitamin C); coarse sea salt → a small amount of iodised salt (contains iodine); garlic → fresh ginger (a different heat, also contains plant compounds)

Allergens

Contains soya and sesame as allergens. The heat is often unsuitable for small children; in pregnancy, well-cooked edamame are generally fine.

Dairy-free recipes