Peanut Sesame Hot Noodles w/Sugar Snap Peas & Carrots [Vegan] [Quarantine Day 34]

The sun was out and the trees are blooming, and that put me in the mood for a summery snack….so I made this spicy noodle dish filled with vegetables that make it taste fresh and light. It’s an easy dish to prepare although it does require a bit of planning because of the vegetables that are needed.


  • 1/2 cup broken up angel hair pasta
  • 1-12 oz package frozen sugar snap peas [I think pea pods would go well too, gonna try those next time]
  • 2 medium-sized carrots, peeled
  • 1 12-oz package edamame beans
  • ½ cup chopped fresh cilantro
  • 2 tbsp sesame seeds
  • 1 tbsp vegetable oil
For the Peanut-Sesame Sauce
  • 2 tbsp oil [I used canola oil but any oil would work]
  • 1 tsp freshly grated ginger
  • 2 tsp freshly grated/minced garlic
  • 2 tbsp ketchup
  • 2 tsp red chili powder [reduce this quantity if you prefer a milder dish]
  • 1 tbsp soy sauce [I use it sparingly as I’m not a fan of its taste]
  • 1-2 tbsp lime juice
  • 1 tbsp sesame paste [I used a ready-made sesame paste]
  • 2 tbsp coarsely crushed raw peanuts
  • 1-2 tsp sugar
  • Salt to taste
Sesame Paste (store-bought)


  1. First, make the sauce. Place all the ingredients for the sauce in a pan and allow it to cook on medium heat. This step takes a good 20 minutes or so. So, start this step first, allowing the sauce to cook until the oil separates. Be sure to stir constantly so as to prevent burning.
    Spicy sesame sauce with peanuts


  2. Slice the carrots into long, thin strips with a julienne peeler, or slice them into very, very thin, 2-inch slices.
    Julienned carrots + sugar snap peas [I didn’t have any fresh sugar peas so used the frozen ones and they still tasted just great.]
  3. Cook the noodles al dente. Set aside.
  4. Cook the edamame and squeeze the beans out of the pods. Set aside. [Discard the shells.]
  5. Roast the sesame seeds over low heat. Shake pan constantly to prevent burning. Remove & set aside when they begin to pop.
  6. In a large pan, place a tbsp of oil and sauté the snap peas on high heat for approximately one minute. Add the noddles and allow them to be fully coated with oil.
  7. Add 2-3 tbsp of the prepared sauce and coat the noodles and peas.
  8. Place the noodles with sauce and peas in a large serving bowl.
  9. Add the carrots, edamame, and cilantro. Mix lightly.
  10. Top with the toasted sesame seeds.
  11. Serve immediately.


  • This recipe yields three servings.
  • To make this a vegan dish, substitute sugar for agave.
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