Boil the shirataki noodles and cut into easy to eat lengths.
Cut the pepper and carrots into slightly large matchsticks.
Heat the sesame oil in a pan or a large-bottomed pot, add the shirataki, and sautè thoroughly.
Add the carrots first, then the peppers, and continue sautèing. When well-coated in oil, add the mirin, then soy sauce.
Increase the heat slightly to high heat and stir-fry until the liquid evaporates.
Transfer to serving dishes and sprinkle with sesame seeds.
Story Behind this Recipe
I use green peppers in my summer kimpira dishes. Since it's hot, it's nice to use a time-saving recipe.
Please thoroughly sautè the shirataki noodles before sautéing the vegetables. I prefer the texture of slightly undercooked vegetables for crunch. For those who prefer a sweet finish, add more sugar. Add a tasty touch of spice with shichimi chili powder.