2 cup water
1 Tbsp agave syrup
1 Tbsp finely grated fresh ginger
1 Tbsp soy sauce
2 8-ounce package shirataki noodles, rinsed and drained (see Note)
salt and freshly ground black pepper
½ lb trimmed beef tenderloin, very thinly sliced across the grain
1 tsp toasted sesame oil
½ cup chopped basil
¼ cup chopped cilantro
¼ cup chopped scallions
1 cup mung bean sprout
sriracha or other garlic-chile sauce, for serving
In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.
Using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, cilantro, scallions and bean sprouts. Serve with lime wedges and chile sauce.