Tangy, garlicky and buttery edamame with sriracha Buffalo sauce is my go-to recipe when I want the flavors of chicken wings, minus the meat. It’s a favorite at my house during Super Bowl sunday, and a late night snack packed with protein.
Spicy chicken wings are my weakness. It’s not so much the wings themselves as it is the sauce I am obsessed with. Whenever I smell that vinegary, chili, garlicky sauce, my stomach instantly begins to growl.
I love buffalo wing sauce so much that I eat it as a dip to roasted cauliflower, brush it on beef and tofu, and toss it with edamame pods. It makes for a pretty impressive snack to serve at your next party – much more exciting than the classic salted pods – and it only takes about 10 minutes to make from start to finish!
Cooking edamame pods is very easy as there is really only one step to the process: boiling them. Seasoning the pods can be done by sprinkling salt and pepper or other ingredients such as shredded nori sheets and bonito flakes (another one of my favorite edamame preparations) on top, tossing them in toasted sesame oil and a little soy sauce, or quickly pan frying them to make the sauce stick better.
You can then suck the pods out, discard the skin and lick your fingers like you would with a chicken wing. YUM!
Finding edamame pods is also very easy these days since most grocery store sell them in the frozen foods section. The brand I’m using is Seapoint Farms but any brand will do. Just make sure you are buying them in their pods as opposed to shelled.
This edamame with sriracha Buffalo sauce is best when served right out of the pan (since you get the spicy and buttery aroma wafting off the bowl), but you have the option to refrigerate it for later.
It’s an excellent healthy snack since edamame beans are high in protein and fiber and low in sugar and fat.
Other yummy edamame recipes:
- Edamame and cilantro hummus
- Soy and sesame edamame
- Edamame quinoa salad
- Edamame bean soup
- Edamame vichyssoise
- Tofu edamame cakes
- Crustless cheese and edamame quiche
- Edamame with spicy garlic sauce
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Edamame with Sriracha Buffalo Sauce
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 2 servings 1x
- Category: Snacks
- Method: Skillet
- Cuisine: Western
- Diet: Vegetarian
Description
Tender edamame pods dressed in a smoky, tangy, and savory buffalo sriracha sauce.
Ingredients
- 1 tablespoon butter
- 1 clove garlic, minced
- 2 tablespoons sriracha sauce
- 1 tablespoon white vinegar
- 2 cups frozen edamame pods
- Salt and pepper, to taste
Instructions
- Boil the pods. Bring a pot of water to boil and add edamame pods. Boil for 3 to 5 minutes, or according to the directions on the package. Drain well and set aside.
- Make the sauce. Mix the sriracha sauce and white vinegar in a bowl and set aside.
- Cook the garlic. In a medium size skillet over medium high heat, add the butter and garlic and fry for 1 minute, until the garlic becomes fragrant.
- Add the sauce. Add the sriracha sauce mixture and stir.
- Season the pods. Add the edamame pods and toss until the pods are evenly coated.
- Serve. Turn the heat off, season with salt and pepper and serve.
Notes
Save the leftovers in a storage container and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 99
- Sugar: 2.5g
- Sodium: 147.5mg
- Fat: 5.8g
- Saturated Fat: 1.8g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 6.3g
- Fiber: 3.1g
- Protein: 6.9g
- Cholesterol: 7.6mg
