Julienne the zucchinis into short strips for easier eating.

Slice the white part of the green onion into thin strips.

Heat 2 tbsp sesame oil in a pan and stir-fry the zucchini, green onion, and optional onion until translucent.

Add a pinch of salt, 1/3 tbsp minced garlic, and 1 tsp chili powder. Mix well. Finish with 1 tbsp sesame oil and a sprinkle of sesame seeds.

Boil 2 liters of water and add somyeon noodles.

Add 1/3 cup cold water twice during boiling to make the noodles chewier. Cook for 3.5 to 4 minutes.

Rinse the noodles in cold water to remove starch, then rinse in hot water for warm serving.