Begin by prepping the shirataki noodles. Begin boiling water in the 2-handle pot and the kettle. Drain into a colander (nevermind the smell) and rinse in cold water for 2-3 minutes.

Salt the water heavily and once it comes to a boil, boil the noodles for 10 minutes and then drain. Meanwhile, heat a large nonstick skillet to medium-high. When the skillet is hot, add the drained shirataki noodles. Stir gently for approximately 3-5 minutes or until the water has visibly evaporated and the noodles begin to scream as you stir them. Set aside.

Rinse the pan and reheat it to medium. Cook and crumble the beef (or other meat if you're using other meat). While it is cooking, dice the onion and garlic and grate the ginger.

When the beef is done, stir in the onion, garlic, ginger, and the vegetable and sesame oil. Sautee over medium for several minutes. Add the beef broth and soy sauce and simmer for a few minutes to develop flavor. Add the prepared noodles and warm through. Garnish with chopped green onion and red pepper flakes. If desired, sriracha or sambal oelek can be used to add more heat.