Heat sesame oil over a medium heat and add onion, spring onion, garlic, carrot and mushrooms. Cook for five minutes.
Add soy sauce, rice wine vinegar and coconut sugar to the pan, followed by the spinach. Cook for one minute before adding the zucchini noodles, then cook a further two-three minutes until zucchini is heated through.
Divide into two bowls and sprinkle sesame seeds and chopped chives.