Cut the konnyaku noodles into bite sizes (about 7 to 8 cm-lengths) and boil in hot water for about 5 minutes to remove their bitterness. Drain in a colander.
If the beef is too big, unravel and cut into 3 cm long pieces.
Julienne the ginger. Remove the seeds of the chili and chop finely. Combine the seasonings.
Heat a frying pan over a medium heat. Heat the vegetable oil and fry the ginger.
Add the beef and fry.
After the colour of the beef is changed, add the konnyaku noodles and stir-fry.
Add the chilli and combined seasonings. Continue to heat until any excess liquid is evaporated and it makes a crackling sound. Sprinkle the sesame oil for finishing.
Plate and serve. It gets tastier after you let it cool down and let the flavors settle in, so it tends to taste even better the next day.