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Author Notes: A few years ago I came across sweet potato noodles in an Asian grocer and I bought them because they were surprisingly gluten-free. The noodles sat on a shelf in my cupboard for a good six months before I finally settled on what I would do with them: make japchae, also known as Korean glass noodles.
My brief foray into Korean food started with japchae and ended with kimchi. And when I say japchae and kimchi, I mean that I really didn’t give much else a go (in my defense, Korean food isn’t well suited to both a gluten-free and vegan diet).
Finding sweet potato noodles can sometimes be like finding a needle in a haystack. Without them I could have gone for regular rice noodles, or even pasta but I decided to push myself towards something even healthier and landed on zucchini noodles.
Full disclosure, zucchini noodles really don’t do it for me. I’ll eat them from time to time, in the spirit of being healthy, and when I crave something light. Nothing is ever going to tear me away from my beloved carbs. —Alannah | Kale Mary
- 1 teaspoon sesame oil
- 1/2 brown onion, sliced
- 2 spring onions, chopped
- 2 garlic cloves, minced
- 1 carrot, julienned
- 1/2 cup shiitake mushrooms, thinly sliced
- 2 tablespoons gluten-free soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon coconut sugar
- 1 cup baby spinach
- 3 zucchinis, spiralized
- 1 tablespoon white sesame seeds, to serve
- Small handful of chives, to serve
- 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.