Sesame Sugar Snap Peas

I am always on the lookout for new side dishes that come together quickly and are interesting, and add some variety to my normal steamed or sautéed veggie repertoire. Adding new vegetables is one way to switch up the routine, and sugar snap peas are now one of my new favorites.

This simple recipe makes use of sesame oil, a pinch of red pepper flakes, and sesame seeds instead of my normal go-to of olive oil, salt, and pepper. Make up a double batch and use the leftovers in salads, lettuce wraps, and rice bowls.

Consider making up these sugar snap peas for your next Asian-inspired dish, or roast up a big batch to add to salads, rice bowls, and even just for snacking!

Before You Make Sesame Sugar Snap Peas

A few tips to make this dish extra delicious:

• Use fresh sugar snap peas: They should be bright green and crisp. Avoid any that look wrinkled or feel soft.
• Don't overcook them: You want them crisp-tender, not mushy. 4–5 minutes is just right.
• Adjust the spice: Red pepper flakes add a gentle heat. Use more or less to match your spice preference.
• Toasted sesame seeds = ramped up flavor: If your sesame seeds aren't pre-toasted, give them a quick toast in a dry pan over medium heat before adding.

Sugar Snap Peas vs. Snow Peas

While sugar snap peas and snow peas may look similar, they do have a few key differences that can impact how they cook and taste in recipes like this one.

Sugar snap peas are plump and juicy with a rounded pod. They have a sweeter flavor and a satisfying crunch, thanks to the tiny peas nestled inside. They're ideal for stir-frying because they hold their shape well and stay crisp-tender with just a few minutes of heat.

Snow peas, on the other hand, have flatter pods with very small peas inside. They have a milder flavor and a more delicate bite. Snow peas cook even faster than sugar snap peas and can become limp if overcooked, so a quick stir-fry or flash steam is best.

Both are delicious and can be used interchangeably in this recipe, but if you're looking for a sweet, juicy bite and that signature snap, sugar snap peas are your best bet!

How do I prep sugar snap peas properly?

Rinse them under cool water and pat them dry. Then, trim the stem end of each pod (you can also remove the string along the edge if it's tough, though many snap peas these days are stringless). Removing the string ensures a more pleasant eating experience and helps the peas cook more evenly.

How To Make Sesame Sugar Snap Peas

It couldn't be easier to make these peas.

• Heat the sesame oil: Pour the sesame oil into a pan and let it heat up over medium heat. Add the red pepper flakes and garlic and let them cook for 1-2 minutes until nice and fragrant.
• Add the sugar snap peas: Mix in the sugar snap peas and cook for 4-5 minutes until they are tender crisp. If needed, add 1-2 tbsp of water.
• Turn off the heat: Turn off the heat and toss the peas with sesame seeds. Season with salt and pepper.

What To Serve With Sugar Snap Peas

While we think anything will pair well with these snap peas, we especially like to eat them alongside these dishes.

• With grilled dishes: If you put the sugar snap peas on the grill, here are some great options to cook along with them: Spinach Artichoke Grilled Cheese, Grilled Red Snapper, or this Grilled Tofu.
• With roasted or baked dishes: If you decide to roast the sugar snap peas in the oven, try one of these recipes: Balsamic Flank Steak with Roasted Tomatoes, this Chicken Fra Diavolo, or this Crispy Baked Fish.
• Rice and grain bowls: If I have leftover snap peas, I love adding them to rice bowls like this Salmon Sushi Bowl, this Korean Beef Bowl, or this Chicken Kofta Bowl.
• Double up the sesame flavor: Pair the snap peas with this Pan Fried Sesame Tofu With Edamame, Sesame Soy Grilled Tuna, or Sesame Beef.

How To Store Leftover Sugar Snap Peas

If you have a few sugar snap peas left over, here is how to store them.

• Fridge: Leftover sugar snap peas will keep well in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze leftover snap peas for up to 4 months.
• Thaw: Thaw frozen leftovers in the fridge overnight.
• Reheat: Reheat the leftovers in a skillet on the stove over medium heat until warmed through. Or place them in the microwave.
• Leftovers: Toss cold leftover snap peas into an Asian Noodle Bowl for some extra veggies or heat them up and pair them with Hoisin Asian Salmon for dinner the next night!

Recipe Ideas

Here are a few ways you can change this recipe for sugar snap peas.

• Switch up the oil: Use coconut oil to add some coconut flavor or swap in olive oil for a more neutral flavor. Realize, though, that a different oil will not have the same flavor impact.
• Add umami flavor: To deepen the flavor, try adding a splash of soy sauce, tamari, or even a small amount of miso paste whisked into a teaspoon of water. Another great option is adding a few drops of toasted sesame oil at the end.
• Add spice: Spice up the sugar snap peas by adding sriracha.
• Use a different vegetable: Change the sugar snap peas for snow peas, asparagus, green beans, Chinese broccoli, or bok choy.
• Add a garnish: Garnish the sugar snap peas with green onions, chopped peanuts, or cashews.
• Add a sauce: Finish the dish with some homemade stir-fry sauce, teriyaki sauce, or peanut sauce.