A fusion take using zero-calorie shirataki noodles and mirin for a lighter, Japanese-influenced sweetness.
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Rinse the shirataki noodles under cold water for 2 minutes, then boil in plain water for 3 minutes to remove the earthy scent.
Drain the noodles and pan-fry them in a dry skillet over medium heat for 5 minutes to remove excess moisture until they squeak.
In a small bowl, whisk together the soy sauce, mirin, and minced garlic to create the seasoning sauce.
Heat a splash of oil in a large wok and stir-fry the beef until browned, then set aside.
In the same wok, sauté the carrots and shiitake mushrooms until softened, about 3-4 minutes.
Add the dry shirataki noodles, cooked beef, and blanched spinach back into the wok.
Pour the seasoning sauce over the mixture and toss continuously for 2 minutes until the noodles absorb the liquid.
Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving.
