1) Heat the salt, chilli powder and pepper flakes in a small dry skillet over a medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
2) Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chilli-salt and serve warm.