Sugar Snap Peas with Sizzled Scallion Oil and Lemony Yogurt
Updated Aug 31, 2025, Published on Apr 13, 2025
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All the spring vibes with this vibrant, vegetable-forward Sugar Snap Peas with Sizzled Scallion Oil and Lemony Yogurt! This dish layers the sweet crispness of sugar snap peas with creamy, tangy yogurt and fragrant scallion chili oil. Garnish generously with lemon zest, fresh herbs like basil and mint, and a sprinkle of sumac for a dish that’s as beautiful as it is delicious. Serve as a dip with pita bread or pita chips for a stunning snack or appetizer, or spoon it onto your plate as a colorful side dish alongside your favorite protein.
Try these sugar snap peas with some chicken meatballs or some roasted red pepper sausage orzo!
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Chili Flakes: I use a mix of Red Pepper Flakes and Gochugaru. Red pepper flakes add more heat, while gochugaru brings mild spice, extra flavor, and bright red color. You can substitute Aleppo pepper for gochugaru, or use just one type depending on your heat preference.
- Sugar Snap Peas: Snap off the stem end and pull away the string along the side for better texture and easier digestion. This step is optional.
- Full Fat Greek Yogurt: I use full-fat Greek yogurt for creaminess. Labneh is another option, but it can be harder to find. Other yogurts can be used, although the texture and taste may vary.
- Fresh Herbs: I use mostly basil with a touch of mint. Parsley, chives, or more basil would also work. Mix and match to taste.
- Sumac: Adds tangy, citrusy flavor and vibrant color. This is optional since lemon zest offers a similar flavor.
Sugar Snap Peas with Sizzled Scallion Oil and Lemony Yogurt (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Cook the scallion oil until fragrant and sizzling, keeping a close eye on the oil. Stir or swirl the oil every couple of minutes to prevent burning.
- Sauté the sugar snap peas. If serving as a dip, you can slice the sugar snap peas into bite-sized pieces. If serving as a side dish, you can leave the sugar snap peas whole or cut in half if desired.
- Prepare the yogurt. Add salt and lemon juice to taste.
- Assemble the dish. Pair with pita bread, pita chips, or the dipper of your choice if serving as an appetizer or snack. Alternatively, serve alongside your favorite protein.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
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Sugar Snap Peas with Sizzled Scallion Oil and Lemony Yogurt
Equipment
Ingredients
Sizzled Scallion Oil
- ⅓ cup Olive Oil, plus a drizzle for sautéing the sugar snap peas
- 2 cloves Garlic, minced
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Gochugaru, see note 1
- 2 Scallions, thinly sliced (top and bottom parts divided)
Other Ingredients
- 8 ounces Sugar Snap Peas, see note 2
- 2 cups Plain Greek Yogurt, see note 3
- 1 tablespoon Lemon Juice, adjust to taste
- 1 tablespoon Lemon Zest, adjust to taste
- ¼ cup Fresh Herbs, more or less to taste; I used a combination of chopped fresh basil and mint
- ¼ teaspoon Sumac, optional
- Kosher Salt & Black Pepper, to taste
Instructions
- Add the olive oil, minced garlic, red pepper flakes, gochugaru, and the thinly sliced lighter green bottom section of the scallions to a small pot. Reserve the darker green top section of the scallions for serving.
- Heat the pot over medium-low heat and cook, stirring every couple of minutes, until the garlic, chili flakes, and scallions start to sizzle. The oil should turn a bright orange-red color. Be careful not to let the garlic burn. Once fragrant and sizzling, remove from heat and let cool slightly. Season with Kosher salt and black pepper to taste.
- Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the sugar snap peas and cook, stirring occasionally, for about 3 minutes, until they’re bright green, slightly tender, but still crisp.
- In a bowl, mix the Greek yogurt with about 1 tablespoon of lemon juice and a pinch of Kosher salt. Taste and adjust with more lemon juice and salt as needed, until the yogurt is bright and well-seasoned.
- Spread a thick layer of the Greek yogurt onto a shallow bowl or plate. Spoon about half of the scallion chili oil over the yogurt. Arrange the sautéed sugar snap peas in an even layer on top. Drizzle the remaining scallion oil over the peas, then finish with lemon zest, chopped fresh herbs, the thinly sliced darker green tops of the scallions, and a sprinkle of sumac, if using.
- Pair with pita bread, pita chips, or the dipper of your choice if serving as an appetizer or snack. Alternatively, serve alongside your favorite protein.
Notes
- Note 1: I use ½ tsp red pepper flakes and ½ tsp gochugaru. Red pepper flakes add more heat, while gochugaru gives subtle spice, flavor, and bright color. Substitute Aleppo pepper if needed.
- Note 2: Snap off the stem end and pull the string for a smoother texture. Slice in half or smaller bite-sized pieces for a dip or leave whole/halved for a side dish.
- Note 3:Full-fat Greek yogurt gives the creamiest texture. Labneh is a great option, or use your preferred yogurt (consistency will vary).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent. We had it as a side dish . Love all the flavors. I will definitely make it again!
Amazing!! Thank you so much for trying the recipe and leaving a review. I’m so glad you enjoyed it enough to make it again 🙂