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Peppery Edamame

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This simple peppery edamame recipe is the perfect plant-based snack or side dish for those seeking a nutritious, high-protein treat. By using frozen whole soya beans, you can have this vibrant dish ready to serve in less than ten minutes. The combination of toasted sesame oil and a generous amount of cracked black pepper creates a fragrant, savoury coating that elevates the natural sweetness of the beans.

Whether you are looking for a healthy vegan appetiser to start an Asian-inspired dinner or a satisfying afternoon pick-me-up, these beans are incredibly versatile. The subtle addition of sugar and salt balances the heat from the pepper, making them moreish and perfect for sharing. Serve them warm in a large bowl for an authentic restaurant-style experience at home.

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Ingredients for Peppery Edamame

  • 14-450g bag frozen unshelled edamame (soybeans)

  • 45ml toasted sesame oil

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoons kosher salt

  • 1/2 teaspoons sugar

How to make Peppery Edamame

Cook edamame in a large pot of boiling water 2 minutes; drain and transfer to a large bowl. Add oil, pepper, salt, and sugar and toss to coat. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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