Gather all the ingredients.
In a small mixing bowl, soak dried Shiitake mushroom in 1/2 cup warm water until softened. Approx 10 minutes. For faster results, put a heavy bowl on top of the mushrooms to weigh it down.
In the meantime, combine and mix all ingredients for sauce - Swerve/Monkfruit, Soy Sauce, Oyster Sauce, Sugar-Free Ketchup and Worcestershire Sauce. Set aside.
Finely slice onions and set aside.
Finely slice cabbage leaves and set aside.
Chop the meat into bite size pieces and set aside.
Prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
After dried Shiitake mushroom are softened, remove from the bowl, finely slice and set aside.
In a large fyring pan, add cooking oil and bring up to temperature over high heat. Once oil starts to lightly smoke, carefully add onions. Mix well and cook for 1 minute.
After 1 minute, add in meat and continue to mix and cook for additional 1 minute.
Add in cabbage and shittake mushroom and cook until cabbage is tender, about 2 minutes.
Finally, add in Shirataki Noodles, sauce, and optional black pepper, mix well and cook for 1 more additional minute. Serve hot and top with Bonito Flakes and optional Dried Seaweed Powder and Beni Shoga (pickled red ginger).