Gluten-free vegan zucchini noodle japchae

Directions

1. Warmth sesame oil over a medium warmth and add onion, spring onion, garlic, carrot and mushrooms. Cook dinner for 5 minutes.
2. Add soy sauce, rice wine vinegar and coconut sugar to the pan, followed by the spinach. Cook dinner for one minute sooner than adding the zucchini noodles, then put together dinner a additional two-three minutes except zucchini is heated through.
3. Divide into two bowls and sprinkle sesame seeds and chopped chives.