Bring a large pot of salted water to a boil.
Drain and rinse the shirataki noodles. Rinse for 1-2 minutes over a strainer.
Note: they have a strong pungent odor at first that should lighten as your rinse them.
Add the shirataki noodles to the boiling water and cook for 2-3 minutes.
While the shirataki noodles are cooking, toast the sesame seeds. Add them to a non-stick skillet and heat for 1-2 minutes over medium heat (no oil).
Remove the sesame seeds and set them aside.
Drain the shirataki pasta and add the noodles to the skillet (no oil) to dry cook the noodles.
Cook for about 2 minutes or until the texture becomes less rubbery.
Stir in the tahini, coconut aminos, red pepper flakes, and vinegar.
Stir until well combined and cook for an additional 2-3 minutes or until the noodles are fully coated and cooked.
Remove your shirataki noodles from the heat and add the sesame seeds and scallions on top. Serve and enjoy!
