Instructions

1. Drain and rinse the shirataki noodles. Place the rinsed noodles in a pot of boiling water for 2 to 3 minutes and drain well. Set aside until ready to use.
2. Add 1 Tablespoon (15 ml) of the sesame oil in a skillet or wok over high heat. Add the optional chili pepper, garlic, fresh ginger, and whites of the onions to the skillet and stir-fry until fragrant, about 2 minutes.
3. Add the ground beef to the skillet and stir-fry until browned, about 4 to 5 minutes.
4. Add the tamari sauce, coconut aminos, coconut sugar, and the remaining 1 Tablespoon (15 ml) to the skillet and stir-fry for 5 to 10 minutes until the ground beef is crispy. Use a wood spoon to break up the ground beef as finely as possible. Season with salt, to taste.
5. Steam in the microwave or pan-fry the butternut squash noodles for 2 minutes until slightly soft. Toss the butternut squash “noodles” with the drained shirataki noodles to combine.
6. Top the noodles with the beef  and garnish with the remaining green onions and sesame seeds before serving.