Place the coconut sugar and water in a small saucepan over medium heat and mix well. When it starts to bubble and look like caramel add the shallot, garlic, and fish sauce. Cook for 5 minutes on low heat to cook garlic a bit.
In a separate skillet add 2 tbsp avocado oil and ground pork. Add salt to taste. Cook until crispy and then add the caramel sauce. Stir the sauce in well and cook for 3 more minutes.
Rinse shirataki noodles with water.
Mix the noodles into the ground pork. Top with cabbage, carrots, cilantro, daikon, and cashews.
