Trim the oyster mushrooms. Use a sharp knife to cut the tip-off of the large, central stem that connects the oyster mushrooms together. Once the oyster mushrooms fall away, you can trim off the stems of each oyster mushroom. Discard the stems or save them to make vegetable stock. Cut the mushrooms into thin slices and set them aside.
Prepare your shirataki by emptying them out of the package and rinsing them well under warm water, cut the noodles into smaller strips with a scissor. Let it drain and set aside.
In a pan under medium heat dry fry the oyster mushroom until it gets crispy on the outside. Add the thick teriyaki sauce, toss and let caramelized for 30sec. Now add the water, coconut milk, lemon juice, and turmeric, and simmer for about 30sec until it turns into a thick and creamy sauce. Add the shirataki noodles and toss until noodles are all well coated.
Garnish with dried seaweed and sprinkle with lemon zest.