Peanut Satay Yam Noodle Bowls

If you haven’t invested in a spiralizer yet, I highly suggest you get on it! It encourages me to eat healthier by making it easy to substitute regular noodles for vegetable noodles. If you don’t have one you can still make this recipe- you will just have to cube the yams instead (or spend the extra time cutting them into very thin strips).

Peanut Satay Yam Noodle Bowls

Peanut Satay Yam Noodle Bowls

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 4 servings


For the Noodle Bowls

  • 4 small yams, peeled and spiralized on the thickest setting

  • 1 head broccoli, cut into small florets

  • 1 red pepper, sliced into strips

  • ½ cup shelled edamame beans

  • 1 handful cilantro, chopped

  • 1 bunch green onions, chopped

  • ½ cup cashews

  • 1 tablespoon vegetable oil

For the Peanut Satay Sauce

  • ½ cup natural peanut butter

  • 2 limes, juiced

  • 2 tablespoons honey *substitute for agave syrup to make vegan

  •  ¼ cup soy sauce

  •  2 tablespoons rice wine vinegar

  •  2 tablespoons Sriracha (or hot sauce of choice)

  •  1 teaspoon sesame oil

  •  1 teaspoon grated ginger

  •   3 cloves garlic, minced

  •   1 cup coconut or almond milk (from the carton – the canned stuff is too thick!)


In a medium sized bowl combine whisk together all ingredients for the sauce and set aside. If at any point this sauce seems too thick don’t be afraid to thin it with water or more coconut/almond milk.

Heat vegetable oil over medium high heat in a large fry pan. Toss in broccoli and red pepper strips and sauté for 2 minutes. Add in yam noodles and continue to cook for an additional 3 minutes. Reduce heat to medium low and pour in sauce, along with shelled edamame beans. Continue to cook until heated through and vegetables are tender (approximately 2-4 more minutes). Be careful not to over cook the yam noodles otherwise they turn to mush! Garnish with green onion, cilantro and cashews.