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Sesame Sugar Snap Peas are an incredibly simple and easy side dish recipe! Make this 5 minute vegetable side dish for dinner tonight!

Sesame snap peas in a white bowl.

Sugar snap peas are one of the only vegetables my kids will eat right now. I love that they can be eaten raw or cooked. I needed a quick vegetable side dish, so came up with this 5 minute sugar snap pea recipe. It is intentionally made with very few ingredients, although I’m sure adding garlic or ginger would be amazing!

Sugar Snap Peas vs Snow Peas

There is some confusion around the difference between snow peas and sugar snap peas. Sugar Snap Peas are actually a cross between snow peas and garden peas. The whole pod is edible and is crunchy and sweet. Sugar Snap Peas can be eaten raw or cooked.

Snow peas are a flatter pod with very small peas inside. The whole pod is eaten. They are often used in stir fries.

Snap peas in a saute pan covered with a glass lid

How to prepare Sugar Snap Peas

Snap Peas sometimes have a tough string along the side, so those can be removed before cooking to avoid that stringy texture. If necessary, the ends of the snap peas can be trimmed as well.

Sesame snap peas in a saute pan

The Best Way to Cook Snap Peas

Sugar snap peas can overcook quickly, so it is best to cook them fast until they are just bright green and still crisp tender. This recipe steams the peas first and then lightly sautée, so both water and sesame oil are added to the pan. The pan should then be covered, both to help the peas steam and to cover any spattering that might happen as the water evaporates. After the water evaporates, the peas are tossed in the remaining oil, then seasoned with salt and sesame seeds.

sesame snap peas in a pan with sesame seeds.

What to serve with Sesame Snap Peas

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Sesame Snap Peas

Prep 1 minute
Cook 5 minutes
Servings 4 servings



  • In a medium sauté pan over medium heat, add the snap peas, water and sesame oil. Cover and steam for 5 minutes, tossing until water evaporates.
  • Uncover and add sesame seeds and salt to taste. Toss to fully coat. Serve immediately.


Serving: 1serving | Calories: 43kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 115mg | Fiber: 2g | Sugar: 2g | Vitamin A: 616IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sides
Cuisine: American, Asian
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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