Ingredients:

  • 2 packs (8oz each) shirataki noodles
  • 1 tsp white vinegar
  • 4 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 0.5 tsp liquid monk fruit sweetener
  • 1 tbsp toasted sesame seeds
  • 2 scallions, thinly sliced

Instructions:

  1. Open the noodle packs and dump them into a strainer. Rinse them under cold running water for at least 2 full minutes.
  2. Fill a bowl with water and add 1 tsp white vinegar. Submerge the noodles for 1 minute, then drain and rinse again.
  3. Place the damp noodles into a hot, dry skillet over medium high heat. Toss them constantly for about 5 minutes until they start to squeak and look matte.
  4. Push the noodles to the side of the pan and add the 1 tbsp toasted sesame oil, 4 cloves garlic, and 1 tsp ginger. Sauté for 30 seconds until the aroma fills the room.
  5. Toss the noodles into the garlic oil. Pour in the 2 tbsp soy sauce, 1 tsp rice vinegar, and 0.5 tsp liquid monk fruit.
  6. Cook for another 2 minutes, stirring constantly, until the liquid has reduced to a glossy glaze.
  7. Turn off the heat. Sprinkle with the 1 tbsp toasted sesame seeds and 2 scallions.
  8. Taste a strand. If it needs more punch, add a tiny drop more soy or a pinch of red pepper flakes.