Step 1

Separate the leaves of the baby bok choy and thoroughly clean. Chop into bite sized pieces, separating the white and green portions. Thinly slice the green onion, separating the whites and greens again.

Step 2

Set a pan over medium heat. Drain the shirataki noodles into a mesh strainer or colander and thoroughly rinse under cool water. Add the noodles directly to the empty pan and cook, tossing occasionally, until all the water has evaporated, about 5 minutes.

Step 3

Push the noodles to one side of the pan, and in the other side add the sesame oil, garlic, and the whites of the green onions. Cook, stirring frequently, until fragrant, about 1-2 minutes.

Step 4

To the pan add the whites of the baby bok choy, soy sauce, brown sugar, and rice vinegar. Mix everything together and cook, stirring frequently, until most of the liquid has evaporated, about 3 minutes. Season with MSG if desired.

Step 5

Add the greens of the baby bok choy to the pan and cook for one more minute until they are just starting to wilt. Remove from heat and transfer to a plate or bowl. Top with sesame seeds and the green onion greens.