A blue bowl containing cold and refreshing shirataki noodles with honey sesame dressing.

Honey Sesame Shirataki Noodles

Course: Main Course, Salad
Cuisine: Japanese
Keyword: gluten free noodle, konjac yam, noodle salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2

Cold and refreshing Shirataki Noodles with Honey Sesame Dressing.  Top the noodles with shredded egg crepe, chicken, and cucumber.  It's a perfect guilt-free summer noodle that is low in calories. It's gluten-free too!



For the chicken

  • 4 cups water (for boiling chicken)
  • ½ tsp kosher/sea salt (use half for table salt)
  • 2 Tbsp sake
  • 2 green onions/scallions
  • 1 inch ginger
  • 1 boneless skinless chicken breast (12 oz or 342 g)

For Honey Sesame Sauce

For toppings

  • 1 large egg
  • ¼ tsp kosher/sea salt (use half for table salt)
  • ½ Tbsp neutral flavor oil (vegetable, canola, etc)
  • 1 Persian/Japanese cucumber
  • 1 tomato
  • cilantro

For Shirataki Noodles


  1. Gather all the ingredients.

Prepare the chicken

  1. In a large pot, add 4 cups water, ½ tsp salt, and 2 Tbsp sake and bring it to boil.
    Shirataki Sesame Noodles 1
  2. Cut the green onions to thirds and cut the ginger into thin slices (you can keep the peel on). Add them to the pot.
    Shirataki Sesame Noodles 2
  3. Butterfly the chicken breast, by cutting the length of the side of the chicken breast with the edge of your knife parallel to the cutting board. Carefully slice the breast in half widthwise until the other edge. Now you have two pieces of chicken breast.
    Shirataki Sesame Noodles 3
  4. Once water is boiling, put the chicken in the pot. Cover the lid and reduce the heat to the lowest setting. Cook the chicken for 15 minutes, or until cooked through.
    Shirataki Sesame Noodles 4
  5. After cooking the chicken for 15 minutes, transfer it from the pot to a plate. Cover with plastic wrap to keep the moisture and let cool.
    Shirataki Sesame Noodles 5

Prepare Honey Sesame Sauce

  1. Toast 4 Tbsp sesame seeds in a frying pan (without oil) until fragrant, it will take from 3-5 minutes, depending on the heat. Swirl the pan once in a while to rotate the seeds.

    Shirataki Sesame Noodles 6
  2. Transfer the toasted sesame seeds into your Japanese mortar and pestle. You don’t have to completely grind the sesame seeds. To add texture to the dressing, it’s nice to keep both powdered sesame seeds and whole sesame seeds. If you don’t have a Japanese mortar and pestle, you can use a food processor.
    Shirataki Sesame Noodles 7
  3. Transfer the ground sesame seeds into a 2-cup measuring cup. Add honey, rice vinegar, soy sauce, and sesame oil. Whisk all together and set aside.
    Shirataki Sesame Noodles 8

Prepare the toppings

  1. Crack the egg in a medium bowl and whisk well. Add ¼ tsp kosher salt and combine well.

    Shirataki Sesame Noodles 9
  2. Heat the oil in the non-stick frying pan over medium-high heat. Once the frying pan is hot, add the egg mixture. Turn down the heat to low and swirl the pan to evenly distribute the egg in the pan. Once the egg mixture is set, you can flip to cook the other side (optional) or continue to cook longer until the egg is cooked through. Turn off the heat and transfer the egg crepe to the working surface.

    Shirataki Sesame Noodles 10
  3. Cut the egg crepe in half and thinly slice it. Set aside.
    Shirataki Sesame Noodles 11
  4. Peel the cucumber but leave some strips not peeled (it looks better that way). Cut the cucumber diagonally into 1/8 inch slices. Then cut into thin long sticks. Set aside.
    Shirataki Sesame Noodles 12
  5. Cut the tomato in half and cut each half into 3-4 wedges. Set aside.

    Shirataki Sesame Noodles 13
  6. Shred the chicken into thin long strips. When ingredients are in the same shape, it’s easier to combine with noodles and you can eat all the ingredients together.
    Shirataki Sesame Noodles 14

Prepare the shirataki noodles

  1. Boil 4 cups water in a saucepan for the shirataki noodle. Boiling shirataki noodles remove the unwanted smell from the shirataki noodles, so don’t skip.

    Shirataki Sesame Noodles 15
  2. Open the package of shirataki noodles and drain. Rinse quickly under cold running water.
    Shirataki Sesame Noodles 16
  3. Once the water is boiling, add the shirataki noodles and cook for 2 minutes. Drain immediately and soak in an ice bath.

    Shirataki Sesame Noodles 17

Assemble the noodles

  1. When the shirataki noodles are cold, drain well. On a plate, serve the shirataki noodles and toppings of your choice. Garnish with cilantro and drizzle the dressing.

    Shirataki Sesame Noodles 18

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.