There are many traditional Korean ingredients here: sesame oil, chopped scallions, toasted sesame seeds. Somen, a thin Japanese wheat noodle, is commonly used in Korean cooking too. It is perfect for slurping up along with the zucchini, cucumbers and carrots. If you want an extra dose of authentic flavor, add some spicy Korean chili paste before serving. Fast Weekday Pastas

Cecilia Hae-Jin Lee
September 2005


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan of boiling salted water, cook the somen until al dente, about 4 minutes. Drain and rinse under lukewarm water. Shake well and transfer the somen to 4 soup bowls.

  • In a small bowl, combine the soy sauce with the sesame oil and sugar and stir until the sugar is dissolved.

  • In a large skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the zucchini, season with salt and cook over high heat until softened and just beginning to brown, 5 minutes. Transfer to a bowl. Add the remaining 1 tablespoon of oil to the skillet. Add the carrots and cook over high heat, stirring occasionally, until softened, 5 minutes. Transfer to the bowl with the zucchini. Add the scallions and toss. Mound the vegetables on the noodles and drizzle the soy mixture on top. Garnish with the cucumbers and sesame seeds and serve.

Suggested Pairing

Delicate, floral white, such as a Vermentino.