To begin, rinse the shirataki noodles under cold water for 1-2 minutes to remove the natural odour. Drain them well. If the noodles are long, cut them into shorter pieces to make them easier to eat. Set aside.

In a medium pot, bring water to a boil. Blanch the rinsed shirataki noodles for 2-3 minutes. This will help further neutralize the odour and improve their texture. Drain the noodles thoroughly and pat them dry with paper towels to remove excess moisture.

Heat a large skillet or wok over medium heat. Add 1 tablespoon of sesame oil and swirl to coat the surface. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant, being careful not to let them burn.

Add the julienned carrots, sliced bell pepper, and shiitake mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp. Adjust the heat if necessary to prevent overcooking.

Add the blanched shirataki noodles to the skillet. Stir well to combine the noodles with the sautéed vegetables. Stir-fry for another 2 minutes, ensuring that the noodles absorb the flavors from the garlic and ginger.

In a small bowl, mix the soy sauce, mirin, and rice vinegar. Pour this mixture over the noodles and vegetables, stirring to coat evenly. Let the noodles cook for an additional 2-3 minutes until they are well flavoured and slightly golden.

Taste the dish and adjust seasoning as needed. If you prefer a stronger umami flavour, add a bit more soy sauce. For a sweeter taste, add more mirin. Stir in sesame seeds at this stage for added texture, if desired.

Remove the skillet from heat and transfer the shirataki noodle stir-fry to serving plates. Garnish with sliced green onions and extra sesame seeds for added flavour and presentation. Serve hot, and enjoy this light, healthy, and traditional Japanese dish alongside miso soup or as part of a larger meal.