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!
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.
Crack the egg in a medium bowl and whisk well. Add ¼ tsp kosher salt and combine well.
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.
Cut the tomato in half and cut each half into 3-4 wedges. Set aside.
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.
Once the water is boiling, add the shirataki noodles and cook for 2 minutes. Drain immediately and soak in an ice bath.
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.
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.