Tuesday, March 19, 2013

Sugar Snap Peas and Noodles with Sesame

My friend Pat posted what she fixed for her lunch and it looked so good! She is a really good cook and makes so many things from scratch, like her awesome biscuits! These sugar snap or snow peas and noodles with sesame would be a great dish for lunch or dinner. Thanks for sharing Pat.

1 (8-ounce) package uncooked dried Chinese-style flat noodles
  • 1 cup sugar snap peas, trimmed
  • 2 teaspoons peanut oil
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 2 teaspoons chile paste with garlic
  • 1/4 teaspoon kosher salt
  • 1 tablespoon sesame seeds, toasted and divided
  • Preparation

    Cook noodles according to package directions, omitting salt and fat. Add peas during last 1 minute of cooking. Drain; rinse with cold water.

    Combine noodle mixture, and onions in a large bowl. Combine vinegar and next 4 ingredients (through salt) in a small bowl, stirring with a whisk. Add vinegar mixture to noodle mixture, tossing gently to coat. Add 1 1/2 teaspoons sesame seeds; toss to combine. Sprinkle with remaining sesame seeds.


    1. This is a perfect recipe for springtime with peas in season again!

    2. This was so yummy! I didn't have the sugar snap peas so I substituted the snow peas. I think next time I make this, I will reduce the amount of sesame oil to about half of what the recipe calls for. I love Asian food and am working on learning to cook it. It's way easier than it looks!