Rinse the shirataki noodles thoroughly under running water and drain well.

Bring a pot of water to a boil.

Add 1 tablespoon vinegar to the boiling water.

Add the shirataki noodles and boil for exactly 3 minutes. Do not cook longer than 3 minutes, as the noodles may become rubbery.

Drain the noodles well.

Cut the noodles into shorter lengths using kitchen scissors. Set aside.

Place the pork slices into a pan.

Add 1 to 2 tablespoons of water.

Cover and cook over medium-low heat, stirring occasionally until the water completely evaporates.

Continue cooking until the pork develops a light golden brown color. Remove and set aside.

Using the same pan, add the cooking oil and butter.

Once the butter melts, saute the minced garlic until lightly golden.

Return the cooked pork to the pan.

Add the sliced shiitake mushrooms.

Cover and cook for about 1 minute, stirring occasionally.

Add the prepared shirataki noodles.

Pour in the soy sauce or coconut aminos.

Season with salt and black pepper.

Toss everything together until evenly coated.

Add the spinach and continue mixing until it just wilts.

Turn off the heat.

Serve immediately while hot.