Sukiyaki-Style Mixed Grill

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1 medium zucchini (about 6 ounces)

1 medium carrot (about 3 ounces)

2 teaspoons vegetable oil, divided

1 (6-ounce) package presliced portobello mushrooms

1 medium red onion, cut into 1/2-inch-thick slices (about 1/2 pound)

1 medium green bell pepper, seeded and cut into 1/2-inch strips (about 6 ounces)

1 medium peeled sweet potato, cut into 1/4-inch-thick slices (about 6 ounces)

5 (1/8-inch-thick) slices peeled fresh ginger

1 cup sake (rice wine)

1/4 cup water

1/4 cup low-sodium soy sauce

2 tablespoons sugar

1 teaspoon cornstarch

1 tablespoon water

2 green onions, cut into 2-inch pieces

1/2 teaspoon dark sesame oil

4 cups hot cooked Chinese-style noodles (about 8 ounces uncooked pasta)

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