Peas are not easy for me to grow. I suppose the key to success lies in timing the sowing just right, because springs here can go from frigid to tropical in very short order. But fall weather is somewhat more reliable, and this year I successfully grew sugar snap peas in containers. I’ve just pulled out the last of the vines, which are going into the compost pile.
One of my family’s favorite dishes makes wonderful use of sugar snap peas: Nigella Lawson’s recipe for sesame peanut noodles. As she notes, this is a great dish to have in the fridge for quick lunches. I make a few modifications to her recipe.
My dressing is the same: combine 1 tablespoon each of sesame oil, garlic oil, and soy sauce, 2 tablespoons each of lime juice and chili sauce, and 100 grams (1/3 cup) of peanut butter. Combine all ingredients until smooth. Natural peanut butter is best, hands-down. When I don’t have garlic oil, I use canola oil instead, and mix about 1 tablespoon of chopped, seared garlic to the noodle mixture.
For the salad:
- 1–1 1/2 cups of fresh snow peas (I had no idea what “mangetout” was).
- 1 fresh red or green bell pepper (or 1 cup of frozen “stop light” pepper strips, thawed)
- 2 green onions, thinly sliced
- 2 carrots, julienned (I use a julienne peeler, which is a brilliant invention for those of us whose skills with the chef’s knife are still in development)
- 2 ribs of celery, chopped haphazardly into small pieces.
- 3/4 pound of whole-wheat pasta, cooked (my family doesn’t like egg noodles).
- On the side: chopped cilantro, alfalfa or bean sprouts, sesame seeds, and red chili flakes, for those grown-ups in the house who like such things.
Boil 1 quart of water in a saucepan. Wash the snow peas and plunge them into the boiling water for perhaps 10-20 seconds, then drain and plunge immediately into a bowl of ice water to stop the cooking.
In a large bowl, combine the cooked pasta, the blanched snow peas, and the peppers, onions, carrots, and celery. Add the dressing slowly, stirring with a spatula until all ingredients are lightly coated. I seldom use all the dressing; perhaps I’ll reduce to 1/4 cup of peanut butter and 2 tsp. each of the oils.
Garnish as you like with sesame seeds, nuts, chili flakes, etc. This recipe easily serves 10-12 and keeps well in the fridge.