Add olive oil to a large skillet or wok and heat it over the stove in medium heat.
Add minced garlic and stir until fragrant, about one minute.
Add carrot chopped in small pieces. Cook for three more minutes or until soft.
Add the bell pepper, onion, and broccoli chopped into bite-sized pieces. Cook for five to six minutes or until softened, stirring occasionally. Add sliced mushrooms and the white part of the shallot, cook for two more minutes.
Turn the stove to low heat and add the green part of the shallot and the noodles. Stir for two more minutes. Remove it from the stove and add the soy sauce.
Serve it in two bowls and garnish it with red chili flakes.
Optional: sprinkle some white sesame seeds.
You can add more onion or carrot if you’re not under a low-carb diet, or replace the shirataki noodles for any thin rice noodle.
Add some lemon juice when serving as a great combination of chili flakes.
Other veggies that could work great: zucchini, red cabbage, and eggplant.
Noodle preparation tips:The shirataki noodles are packaged in a liquid that doesn't smell that great at all. Don't let that turn you off. You need to fully rinse the noodles in a kitchen colander strainer. I mean really rinse them. Then to make sure you fully remove all the liquid, you want to dry fry them. This means you will heat up your wok or frying pan and lay the rinsed noodles in the pan to fry them. You are basically removing the liquid out of them when frying them without changing the color or texture. This process is not mandatory, but I really like to get all the liquid out of these noodles before I use them in any of my recipes. You only need to fry them for about 3 to 5 minutes to complete this task.