Make Ahead

Gluten-free vegan zucchini noodle japchae

Photo by Alannah | Kale Mary
Author Notes

Tell us about your recipe. —Alannah | Kale Mary

  • Serves 2
Ingredients
  • 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
In This Recipe
Directions
  1. Heat sesame oil over a medium heat and add onion, spring onion, garlic, carrot and mushrooms. Cook for five minutes.
  2. 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.
  3. Divide into two bowls and sprinkle sesame seeds and chopped chives.

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