Separate and clean baby bok choy leaves. Chop into bite-sized bits, keeping whites and greens separate. Do the same with the green onion.
Rinse shirataki noodles thoroughly. Throw them into a pan over medium heat. Cook, tossing occasionally, until all the water vanishes – roughly 5 minutes.
Push noodles to one side. Drop sesame oil, garlic, and green onion whites on the other. Stir-fry until the kitchen smells amazing – about 1-2 minutes.
Toss in baby bok choy whites, soy sauce, brown sugar, and rice vinegar. Mix it up, stir frequently, let the liquid do its thing for 3 minutes. MSG is optional but can join the party if you're feeling adventurous.
Add baby bok choy greens, cook for another minute until they start to wilt. Time to bow out gracefully from the heat.
Transfer your creation to a plate or bowl. Sprinkle sesame seeds and green onion greens on top for that final touch.