Begin by preparing the shirataki noodles according to the package instructions. Drain and set aside.
In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant.
Add the black beans to the skillet, cooking for 5 minutes until heated through. Season with dried basil, salt, and pepper.
Stir in the shirataki noodles and cook for another 3 minutes, mixing thoroughly.
Once heated, remove from heat and let it rest for 5 minutes to allow flavors to meld.
In a large serving bowl, layer the arugula and top with the noodle mixture.
Scatter the sliced radishes and chopped parsley over the top. Drizzle with tahini just before serving. Enjoy!
