This sweet dish is sure to travel your family’s tastebuds to Korea! Travel may be limited right now but we can still experience it’s flavours through the foods we bring to the table. INGREDIENTS 2 zucchinis, ribbons or julienned 2 carrots, julienned 1 large yellow onion, sliced 1 package of cremini mushrooms, thinly sliced 1⁄4 cup of chopped green onions 1 package of sweet potato starch noodles 3 Tbsp of soya sauce 1⁄4 cup of vegetable broth 2 Tbsp of sesame oil For Serving (optional): Chopped romaine Sliced avocado Chopped cucumber Kimchi Sesame Seeds DIRECTIONS Heat a large pot of water for the sweet potato noodles and follow instructions on the package. In a wok or large frying pan, heat the vegetable broth until it’s bubbling. Add sliced onions and cook until translucent. Add the carrots and mushrooms and cook for another 2 minutes, then toss in zucchini ribbons and