Steps

1. Rinse 200g of shirataki noodles under water and place in a heatproof container.
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2. Add enough water to cover the shirataki noodles and microwave on 600W for 5 minutes.
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3. While the hot water from microwaving is still hot, dip 2 fried tofu pouches in it to remove excess oil. Rinse with water, drain in a colander, and pat dry.
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4. Once cooled slightly, squeeze the fried tofu pouches with your hands to remove excess water.
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5. Cut the fried tofu pouches into thin strips.
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6. Pat the microwaved shirataki noodles dry with paper towels. This is the key! Removing the smell thoroughly by rinsing and the slight water reduction from heating makes the noodles more flavorful.
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7. Cut the shirataki noodles into bite-sized pieces and place in a heatproof container.
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8. Add 1.5 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 2 tsp sugar, and 1 tsp dashi granules to the shirataki noodles in the heatproof container and mix well.
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9. Top the mixed shirataki noodles with the chopped fried tofu pouches.
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10. Trim the tough ends off 200g of enoki mushrooms and finely chop them into 1-2cm pieces.
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11. Spread the chopped enoki mushrooms evenly over the fried tofu pouches.
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12. Loosely cover the heatproof container with plastic wrap and microwave on 600W for 4 minutes.
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13. After microwaving, mix everything thoroughly.
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14. Taste and adjust seasoning with salt if needed.
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15. Transfer the addictive shirataki mushroom noodles to a storage container. Consume within 3-5 days as a guideline. Adding chopped green onions is recommended for extra flavor.
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16. Place the prepped shirataki noodles in a separate heatproof container.
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17. Add 1.5 tbsp Shiro Dashi (White Soy Sauce Base), 1 tbsp sesame oil, 1 tbsp toasted sesame seeds, and 1 tsp chicken stock powder to the shirataki noodles and mix well.
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18. Top the mixed shirataki noodles with the thinly sliced fried tofu pouches.
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19. Cut 4 green bell peppers in half, remove the stems and seeds, and slice them thinly lengthwise.
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20. Spread the sliced green bell peppers evenly over the fried tofu pouches.
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21. Loosely cover the heatproof container with plastic wrap and microwave on 600W for 4 minutes.
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22. After microwaving, mix everything thoroughly.
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23. Taste and adjust seasoning with salt if needed.
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24. Transfer the addictive shirataki bell pepper noodles to a storage container. Consume within 3-5 days as a guideline. This is also suitable for bento boxes.
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