In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes. Whisk the coconut aminos, almond butter, and water in a small bowl. Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.