Open the shirataki spaghetti package and drain and rinse the noodles well. Using kitchen shears to snip them in half or thirds. Add the spaghetti to a microwave-safe bowl and cook for 2 minutes on high. Drain the noodles again, then return them to the microwave and cook for another 3 minutes. Drain a final time if necessary, and set aside.
In a skillet, warm the olive oil and coconut oil together over medium-low heat. Add the garlic and cook for about 3 minutes, or until fragrant and softened.
Mix together the breadcrumbs, nutritional yeast, salt, garlic powder, dried herbs, and black pepper. Turn the skillet heat up to medium and add the breadcrumbs, stirring vigorously to combine them with the garlic and oil. Continue to cook, stirring frequently, until the breadcrumbs are evenly browned throughout, 3 to 5 minutes.
Add the lemon juice and the shirataki noodles to the pan and use tongs or a stirring fork to combine the breadcrumbs mixture and pasta together. Cook for 2 minutes more. Serve immediately, garnished with fresh herbs, red pepper flakes, and vegan parmesan if desired.
GLUTEN-FREE: Use gluten-free breadcrumbs.GRAIN-FREE: Substitute the breadcrumbs with coarsely-ground walnuts. Use 2 teaspoons of olive oil and omit the coconut oil.MICROWAVE ALTERNATIVE: Boil the noodles for 10 minutes, then drain them and pat them dry before proceeding to step 2.