Here’s something from Chef Marie Gonzalez:

Glass noodles are gluten free, made from sweet potatoes, and can be found in Korean grocery stores. They make for an interesting change from regular wheat noodles, which can, more often than not, be quite taxing to the digestive system.

Play with the proportion of noodles and vegetables. I like 50% noodles and 50% vegetables so I can guiltlessly enjoy the best of both worlds. I also like to use colourful vegetables to capitalize on their anti-oxidants – red, orange, yellow, green, purple.

This peanut sauce is quite remarkable and can be used in many applications: smothered grilled or sautéed tofu; drizzled on sautéed vegetables; served alongside steamed vegetables. Try to use the best quality peanut butter you can find – no added oil (especially added hydrogenated oil!) and preferably no added sugar. The brand Ehje’s has a no sugar added variant, plus it’s locally produced!

For the salad:

½ of a 500-g pack glass noodles

Sesame oil to lubricate noodles

2 packs snow peas, trimmed

½ head purple cabbage, thinly sliced

½ head pechay wombok, thinly sliced

1 carrot, thinly sliced into matchsticks

2 bell peppers (red and yellow), seeded, thinly sliced

½ to ¾ cup peanuts, toasted

½ cup green onions, finely chopped, or to taste

2 bunches cilantro, finely chopped

Sprouts and sesame seeds for garnish

To cook the noodles: bring a pot of water to a rolling boil. Throw in a fistful of salt. Add in the noodles and cook for 5 minutes or until tender. Drain well and rinse under cool water. Drizzle in enough sesame oil to lubricate the noodles.

Place the noodles in a large mixing bowl. Drizzle in enough peanut sauce to coat.

Add as many snow peas, cabbage, pechay, carrots, and bell peppers as you like, and add more sauce accordingly.

Mix the vegetables in with the noodles, together with half of the peanuts, the green onions and cilantro.

Arrange the salad in a serving dish. Garnish with more green onions, peanuts, sprouts, and sesame seeds.

For the Thai peanut sauce:

Makes 1 ¾ cups

1/3 cup peanut butter

2 cloves garlic, finely minced

1 tbsp ginger, grated

2 tbsp muscovado sugar or coconut sugar

3 ½ tbsp soy sauce

3 tbsp vinegar such as cane or coconut

1 tbsp sesame oil

½ to ¾ cup water

In a bowl, whisk together the peanut butter, garlic, ginger, sugar, soy sauce, vinegar, and oil until smooth.

Slowly mix in ½ cup of water until smooth. If you want the sauce less salty, add up to ¾ cup of water.

Learn more green recipes from Chef Marie at http://kitchenrevolution.ph/