korean veggie mixed noodles

1 lb somen noodles
1/3 cup soy sauce
1 1/2 tbsp sugar
2 tbsp sesame oil
1 tbsp vegetable oil
3 whole carrots
coarsely shredded
2 cloves garlic
2 whole zucchini
thinly sliced crosswise
3 whole green onions
coarsely chopped
2 whole cucumbers
persian or pickling kind, coarsely shredded
1 tbsp sesame seeds
toasted, preferrably a mix of black and white sesame
black pepper
Our designer picked this dish out of Quick and Easy Korean Cooking. The team suspects that he chose it because it had the best picture in the book. :)

This is a nice light meal on a warm day, and can be served at room temp or chilled. We would make a big batch of this next time around... the few leftovers we had were still great the next day.

Adapted from Quick and Easy Korean Cooking.
Boil a large pot of salted water. Cook somen noodles to al dente, 3-4 minutes. Rinse with cold water to stop the cooking. Drain and divide noodles into bowls.
Prepare sauce by first combining soy sauce with the sugar in a small bowl or spouted glass. Stir with small whisk until sugar is fully dissolved. Then add sesame oil. Reserve sauce.
In a large skillet over high heat, warm vegetable oil and twirl to coat the skillet. Cook carrots and garlic for 2-3 minutes, then add zucchini and cook until lightly browned, adding supplemental oil if needed.
Remove skillet from heat, add green onions, and toss.
Top noodles with the cooked veggie mixture, drizzle with the reserved sauce. Pile on cucumbers, sesame seeds, and black pepper. Serve immediately.
We used to have the Microplane 35001 Home Series Coarse Grater in our test kitchen, but the rubber handle often came off and it took forever to dry when washed. When it broke, we replaced it with the Microplane 38000 Professional Coarse Grater and have been really happy with its performance and cleanability.