Remove shiritaki noodles from the package and rinse off completely. This may take a few minutes, but make sure that all of the extra water that came in its package is washed off.

Set noodles on a kitchen towel and thoroughly dry them.

Bring coconut oil to medium-high heat in a pan.

Once the oil is hot, add noodles and cover (it will splatter). Let these fry for 5-7 minutes or until crisp and browned.

Remove shiritaki noodles from the pan and set on paper towels to cool and dry.

Slice cucumber thin and arrange on a plate in the design you’d like.

Add spring onion, red pepper flakes, sesame oil, rice vinegar, sesame seeds, and salt and pepper to taste. You can also pour over the coconut oil from the pan you fried the noodles in. This will add a salty component, so keep that in mind. Store this in the fridge for at least 30 minutes. Sprinkle fried shiritake noodles over the top just prior to serving.