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Rinse shirataki noodles very well in a colander, under cool running water.
Bring a pot of water to a boil. Add the konjac noodles and boil for 3 minutes. Rinse well again under running water.
Pat very dry.
Heat a large, heavy bottomed skillet over medium-high heat. Add the noodles (no oil) and stir fry for about 10 minutes, until very dry. Remove the noodles and cover to keep warm.
Add olive oil to the skillet over medium heat. Add the minced garlic and cook for about a minute, until fragrant.
Add the broth and cream. Increase heat to bring to simmer, then reduce heat and simmer for about 5-7 minutes, until volume is reduced by half.
Reduce heat to low. Gradually stir in the parmesan cheese, until smooth.
Add the noodles back to the skillet and stir to coat in sauce. Cook for 1-2 minutes, until hot. Season with salt and pepper to taste, if needed.