Steps

1. Thinly slice 1/3 stalk of green onion diagonally.
   🕒 00:42
2. Thinly slice 2 pieces of chikuwa diagonally, similar to the green onion.
   🕒 01:13
3. Lightly rinse 1 bag (200g) of shirataki noodles and make cuts to chop them into bite-sized lengths using kitchen scissors.
   🕒 01:32
4. Place the shirataki noodles in a frying pan without oil and dry-fry until the moisture evaporates and the surface is dry. This is the key! Dry-frying helps remove any bitterness and makes the noodles absorb seasoning more easily. If the shirataki noodles haven't been pre-rinsed, parboil them before dry-frying.
   🕒 01:42
5. Once the shirataki noodles are dry, add the chikuwa.
   🕒 02:37
6. Add a pinch of grated garlic, 1 tbsp of sugar, 2 tbsp of soy sauce, finely chopped red chili pepper (optional), and 1/2 cup of water, and stir-fry as if simmering.
   🕒 02:43
7. This is the key! The chikuwa's umami and the seasonings will thoroughly penetrate the dry-fried shirataki noodles.
   🕒 02:43
8. Continue to stir-fry and simmer until there is almost no liquid left.
   🕒 03:48
9. This is the key! By completely evaporating the moisture, the shirataki noodles will absorb the flavors thoroughly.
   🕒 03:48
10. Once the liquid has evaporated, add the chopped green onion.
    🕒 04:24
11. Add 1 tbsp of sesame oil and stir to combine everything.
    🕒 04:33
12. This is the key! Adding sesame oil at the beginning can cause the seasonings to splatter and not adhere well. Adding it at the end coats the flavors and enhances the aroma.
    🕒 04:33
13. Continue to stir-fry slowly until the green onion wilts.
    🕒 05:02
14. This is the key! Shirataki noodles and chikuwa don't absorb flavors easily, so the more you stir-fry, the tastier they become.
    🕒 05:02
15. Transfer to a serving dish and serve. It's ready!
    🕒 05:44