The most important step with shirataki noodles is to give them a really good rinse and drain. I usually rinse them under cold water for at least a minute, and sometimes I even give them a quick pat dry with a paper towel. This gets rid of any… well, "fishy" smell they can sometimes have.

Grab your favorite large skillet or wok and heat up that olive oil over medium-high heat. You want it nice and hot before you start adding your veggies.

Toss in your chopped onion and bell peppers. Stir-fry them for about 3-4 minutes. You're looking for them to get a little tender but still have a nice bite to them.

Now, add your sliced mushrooms and diced tofu. Keep stir-frying for another 5-7 minutes. This is when the tofu starts to get a little golden and lovely.

While everything is sizzling away, grab a small bowl. Whisk together the soy sauce, sriracha, peanut butter, tahini paste, chili flakes, and salt. Give it a good mix until it’s smooth and creamy.

Time for the star! Add your rinsed and drained shirataki noodles to the skillet with the veggies and tofu. Pour that delicious sauce mixture over everything. Stir it all up really well, making sure every noodle and piece of veggie is coated in that amazing sauce.

Let it cook for just 2-3 minutes more, stirring frequently. You'll see the sauce start to thicken up slightly and coat the noodles beautifully.

Stir in the lemon juice and those lovely fresh basil leaves. The basil will wilt slightly and release its amazing aroma.

Dish it out immediately! Sprinkle generously with your roasted peanuts, sesame seeds, and green onions for that final flourish of flavor and texture. Enjoy!