Spicy Sugar Snap Peas with Horseradish

Need an easy 15-minute side dish that really delivers on flavor? These Spicy Sugar Snap Peas with Horseradish are the perfect solution. Learning how to cook the sugar snap peas isn’t difficult and you will love how easy and quick this recipe goes together! 

This snap peas recipe is inspired by David Chang’s “Momofuku” and the “wasabi peas” you see pretty much everywhere. It goes together quickly with some unique elements that really make it a stellar side dish.

We admit that horseradish takes some time to get used to but it adds such an amazing flavor to preparations. Give it a try!

It makes a great side dish to serve with sesame tofu stir fry and these vegan kabobs with marinated tempeh.

Why This Recipe Works

• A tasty and super-quick side dish or easily turn it into a decent-sized lunch by serving it over rice.
• An underrated veggie that will add some new creativity and variety to your meals.
• Totally adaptable to your own tastes!

What Goes Into This Recipe

All you need are five simple ingredients to make this easy side dish.

• Sugar snaps: A type of pea with tender, delicate pods that you can eat. They are usually available year-round and are best bought fresh though you can also use frozen however, their texture isn’t as crisp as the fresh.  
• Grated fresh horseradish: Fresh horseradish is more easily found in early spring or late fall when it’s harvested though some markets may carry it year-round. For best results, grate using a microplane to get a fine grate.
• Shiro miso: Also called white miso because it is lighter in color than other types of miso. It’s a terrific way to add savory depth to dishes. 
• Radish: They add color and a little crunch. 
• Soy sauce: For more umami flavor. For gluten-free, you can use tamari or coconut aminos.

What’s the difference between snow peas and snap peas?

It’s easy to confuse these two veggies since they look quite similar. Both are pods and bright green in color and both have edible pods. But their shape and texture and shape are quite different.

Snow peas are flatter with tiny peas inside the pod. They are commonly used in many stir fry dishes as they cook in a very short time.

Snap peas are slightly more rounded and have a much firmer texture than snow peas.

Substitutions and Variations

• No miso? Cook one cup of vegetable broth over high heat until it reduces to a half cup. It will take around 5 minutes.
• Don’t like radishes? Use julienned carrots instead!
• Want more veggies? You can add any shredded, grated, or sliced veggies you like for variety. Consider carrots, cucumbers, zucchini, beets, or basically any “grateable” veggies you have on hand or that are in season. 
• Too spicy? Add less horseradish. 
• No sugar snaps? You could also use green beans or snow peas but will need to adjust the cooking time.
• Can’t find fresh horseradish. You can use jarred prepared horseradish in place of the fresh. Just be sure you don’t pick up horseradish cream as that won’t work.

How To Cook Snap Peas with Horseradish

• 1) Place the finely grated horseradish in a plastic bag and put it in the freezer.

• 2) Place the sliced radishes in a small strainer and toss with a few pinches of salt. Set them aside.

• 3) Combine the water and miso in a skillet and bring it to a boil over high heat. Stir until the miso dissolves. 

• 4) When the miso mixture boils, add the snap peas and cook, stirring often, until the peas are bright green, around 2 minutes.

• 5) Reduce the heat to medium and add the soy sauce, stirring until the peas are fully covered with the liquid. Remove the skillet from the heat.

• 6) Remove the frozen horseradish from the freezer and place in a food processor. Process until the horseradish is super-finely ground. (Be careful not to overdo it, or the horseradish will get all clumpy.)
• 7) Transfer the snap peas and their broth to a serving bowl, top with the radishes, season with salt and pepper to taste, and top with the horseradish. 
• 8) Serve and enjoy!

Expert Tips and FAQs

• When processing the horseradish, be careful not to overdo it, or the horseradish will get all clumpy.
• Blot the radishes dry before adding them to the peas.
• Don’t overcook the peas. They cook quickly in 2-3 minutes so have everything ready to go before you start cooking and you want them to be a bit crisp.
• Use the stringless variety of sugar snaps to save some time from having to remove the string.
• Don’t confuse them with snow peas which are similar but not the same thing.

How to Serve

This dish is great served immediately while hot but also works great at room temperature!

It’s a perfect appetizer for a night with friends. It’s quick to make, yet fun enough to be eaten with chopsticks for a restaurant feel.

Since this dish has such strong flavors, it would also be great if served over plain brown or white rice. The delicious juices from the marinade would blend with the rice so well. 

More Vegan Side Dish Recipes

• Roasted Brussels Sprouts with Cranberries
• Vegan Mashed Cauliflower
• Vegan Roasted Vegetables
• Sweet Potato and Cauliflower Casserole

Photos by Alfonso Revilla