Cut Shirataki noodles as needed into a length that is easier to eat. Boil water in a pot, cook Shirataki for a couple of minutes, and strain. In a non-stick frying pan, cook Shirataki stirring constantly for 5-7 minutes to remove its excess moisture. Set aside.

Cut sliced pork into bite size pieces. Prepare the vegetables: slice onion, carrot, and bell pepper thinly; cut cabbage into 2"squares; wash and strain bean sprouts.

In a large frying pan, add oil and heat at medium high heat. Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes. Then add cabbage and bean sprouts, and cook another couple of minutes. Add prepared Shirataki, and cook for a few minutes.

Then add Tonkatsu sauce, Soy Sauce, Mirin, and stir to coat the whole thing for a couple of minutes. (Season with salt and pepper to taste.)

Place noodles on the plate; sprinkle with Aonori and put Benishoga on top.