1tablespoonlight soy sauce(or use a gluten-free alternative and add salt as needed)
1/8teaspoonred pepper flakes
Heat a small skillet over medium-low heat and use it to toast the sesame seeds, about 2 minutes, just until golden. Watch out so that they don't burn. Remove from skillet and set aside.
Bring a medium pot of water to a boil.
Using scissors, open the shirataki noodles package. Pour its contents into a colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the noodles under cold running water for 30 seconds.
Use clean kitchen scissors to cut the noodles in half - they are too long to eat as they are.
By now, your water should be boiling. Transfer the noodles to the boiling water, bring back to a boil and boil for 3 minutes.
While the noodles boil, heat a clean, dry medium-sized nonstick skillet over medium-high heat.
Pour the cooked noodles back into the colander and drain well. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will get rid of the shirataki's rubbery texture, and help the noodles better absorb the sauce.
While the noodles are dry-roasting, use a fork to mix together the sesame paste, soy sauce, rice vinegar and red pepper flakes. Add the mixture to the dry noodles in the skillet (use a small rubber spatula to scrape it all off the mixing bowl) along with the shredded cabbage. Stir-fry until the noodles and cabbage are thoroughly coated, 1-2 minutes.
Turn the heat off. Transfer the noodles to an individual bowl. Drizzle with the sesame oil and top with the sesame seeds and chopped scallion. Enjoy immediately.
Shirataki noodles are not for everyone. In some, they may cause bloating, gas, diarrhea or constipation, and even intestinal obstruction. They can also affect the metabolism of medications.