Nothing from the garden tastes quite as delicious to me as the first fat sugar snap pods of the spring. Many of these sweet, juicy peas never even make it out of the garden because they are so scrumptious right off the vine that we snack standing over our raised bed. I have a friend whose veggie-loving dog will pick sugar snaps and eat them. It took her two seasons to finally figure out why none of her vines produced peas on the lower two feet of the plants!
Two of my current favorite varieties of sugar snaps are Sugar Ann and Cascadia. They are easy to grow and have been heavy producers for me. Of course, truth be told, I haven’t met a snap pea I didn’t like! To me sugar snap peas herald the true beginning of summer as they seem to ripen right around the same time that we begin our summer ritual of dinner al fresco.
One of my favorite ways to enjoy the sugar snap crop in the height of their season is with a fresh and quick snap pea stir fry over noodles where the sugar snaps are the star. They are so tasty fresh off the vine, and this quick cooking method allows the peas to retain their crispness. Generally, whatever veggies I have around are what I use – nothing is set – so this time of year that usually means over-wintered cabbage and carrots. Bell peppers of one color or another are staples in our kitchen, so I always throw those in as well. For some heartiness and protein I’ve added chucks of quickly marinated and either baked or air-fried tempeh. And my noodle of choice is fresh ramen though good old rice or just about any Asian-style noodle would work equally well in this sugar snap pea stir fry.
So go grab a basket, harvest some fresh sugar snap peas and try not to eat them all before throwing together this light and vibrant noodle stir-fry! You can also use snow peas if that is what you are growing.
I find that using a wok helps when cooking stir-fry. It allows everything to get cooked evenly and is large enough not to overcrowd the vegetables and start steaming them. This is the wok I use and have ben very happy with.
Sugar Snap Peas
Sweet Onion: 3-9
Bell Pepper: 9-11
Learn more about your growing zone here.
Hand-Drawn Printable RecipePrint
Healthy and delicious plant based meal to make when you have sugar snap peas from the garden.
¼ cup coco aminos
2 tbs rice vinegar
2 tbs maple syrup
1 tbs veggie broth
1 tsp sesame oil
3 cloves crushed garlic
1 tsp sriracha
Freshly ground black pepper
1 cup vegetable broth
2 tbs coco aminos
2 tbs rice vinegar
1 tbs hoisin sauce
2 tsp red pepper flakes
1 tbs sriracha
1 tbs cornstarch
2 tsp ginger juice or grated ginger
1 tbs tahini
1 tsp sesame oil
1 tsp miso
1 package fresh ramen
2 tbs broth
1 package tempeh
1 sweet onion chopped
½ tsp salt
¼ tsp pepper
4 garlic cloves minced
2 cups sugar snap peas (or more if you have a bumper crop)
2 cups thinly sliced cabbage
1 red bell pepper chopped
2 carrots julienned
1 tbs ginger juice or grated ginger
½ cup cashews
scallions for garnish
fresh cilantro for garnish
Cut the tempeh into cubes, place in a pot with 1- 2 inches of water. Bring the water to a simmer, cover, and let cook for 10 minutes.
In a small bowl, whisk together marinade ingredients. Place the tempeh in a shallow dish and pour the marinade on top to coat and let sit for at least 30 minutes.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Arrange the cubes onto the baking sheet, reserving the excess marinade.
Bake for 20 minutes or until golden brown.
Heat a large wok or skillet over medium high heat. Add cashews and dry roast until golden and toasted in a few places, tossing occasionally, approximately 3 minutes. Remove to a plate.
Mix Sauce ingredients together in a medium bowl along with any leftover marinade and set aside.
In the same skillet, heat broth over medium high heat. Sauté onions until slightly translucent. Add the garlic and sauté for a minute or two just until it begins to brown. Add the cabbage and bell pepper, continuing to sauté for about 2 minutes. Next throw in the sugar snap peas and cook for another 2 to 3 minutes (just 2 if using snow peas). Finally add the carrots and continue cooking until veggies are cooked but still crisp.
Stir in sauce and bring to a simmer. Simmer for 30 seconds then add noodles and toss until evenly coated. Add cashews and tempeh, toss to combine. Heat just until noodles are warmed through, about one minute.
Taste and season with additional sriracha, salt and pepper if desired. Top with scallions and chopped cilantro if desired.