Start a saute pan with 2 tbsp cold oil and add the shallots. Saute over low heat until they are golden, about 12-15 minutes. Push the shallots around the pan periodically so they cook evenly. Transfer them to dry on a paper towel. The shallots will continue to brown and crisp.
Use the same pan and add 0.5 tbsp oil . Saute the scallions with 2 pinches of salt over medium heat until they are softened, about 10 seconds. Transfer the scallions and the oil to a small bowl.
To assemble, divide the noodles, vegetables, and herbs into two serving bowls. Add the shallots. Drizzle the bowl with scallion oil and the dipping sauce. Toss well and eat!
Notes
To Prepare shirataki noodles - open the packet, rinse the noodles with a colander under tap water for 1-2 minutes to rinse off the smile. Drain the noodles well.
To make ahead - For this recipe, the vegetables and the sauce can be made ahead. I recommend preparing the noodles right before serving as konjac noodles don’t do well once refrigerated.
The nutritional label is estimated using Keto honey.