Ingredients
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1 teaspoon
sesame oil
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1/2
brown onion, sliced
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2
spring onions, chopped
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2
garlic cloves, minced
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1
carrot, julienned
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1/2 cup
shiitake mushrooms, thinly sliced
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2 tablespoons
gluten-free soy sauce
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2 teaspoons
rice wine vinegar
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1 teaspoon
coconut sugar
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1 cup
baby spinach
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3
zucchinis, spiralized
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1 tablespoon
white sesame seeds, to serve
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Small handful of chives, to serve
Directions
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Heat sesame oil over a medium heat and add onion, spring onion, garlic, carrot and mushrooms. Cook for five minutes.
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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.
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Divide into two bowls and sprinkle sesame seeds and chopped chives.
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