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Jul 11, 2021 2 min read

Serve this pasta salad cold for a refreshing and guilt-free summer meal! It appears sophisticated with toppings of a homemade shredded egg crepe, chicken, and cucumber, but it is actually simple to make. With low-calorie, carb-free NutriNoodles, this salad is keto-friendly and high in protein.

Using sugar-free honey, such as xylitol honey, keeps these Low-Carb Honey Sesame Shirataki Noodles low in carbohydrates and free from added sugars. If you use regular honey, you will add a total of 180 calories and 50 grams of sugar to the recipe, or 12 grams per serving. Brown sugar monk fruit and stevia are other calorie-free options.

This is a great recipe for taking on a picnic or having for lunch or dinner. It is far lower in calories and carbs than a typical mayo-laden pasta or potato salad. Consider making it ahead of time so the dressing has time for the flavors to blend. Then chill it in the fridge and serve it.

Recipe for Low-Carb Honey Sesame Shirataki Noodles

Serves 4

Prep time: 20 minutes

Cook time: 10 minutes

Chill time: 2 hours


  • 2 packages of NutriNoodles Shirataki Noodles
  • ¼ cup of toasted white sesame seeds (you can buy them toasted or toast your own white sesame seeds by heating oil in a pan adding the sesame seeds, and stirring until they are toasted.
  • 2 tablespoons of xylitol honey
  • ¼ cup of rice wine vinegar
  • 2 to 3 tablespoons of soy sauce
  • 2 teaspoons of sesame oil
  • freshly ground black pepper
  • ½ teaspoon of salt
  • 2 tablespoons of sake
  • 4 green onions or scallions, cut into strips
  • 1 carrot, cut into 1-inch pieces
  • 1 inch ginger, peeled and cut into slices
  • 16 ounces of boneless skinless chicken breast, butterflied or cut thin
  • 1 egg
  • Dash of salt
  • 2 teaspoons of sesame or olive oil
  • Optional garnishes: 1 Persian cucumber, peel on, sliced diagonally, 1 tomato, cut in wedges, ½ cup freshly chopped cilantro, 1 sliced medium avocado


  1. Prepare the NutriNoodle Shirataki Fettuccine according to package instructions or drain the noodles, boil them for 2 to 3 minutes, drain them, and cook them in a dry, heated skillet for 3 minutes or until excess water cooks off. Set the noodles aside.
  2. Grind or partially grind the toasted sesame seeds in a mortar and pestle or food processor. Then make the sauce by whisking the sesame seeds with the xylitol honey, rice wine vinegar, soy sauce, black pepper, and 2 teaspoons of sesame oil. Set aside.
  3. Bring to a boil 4 cups of water in a large pot with salt and sake. Add the green onions, ginger, carrots, and chicken breast.
  4. Simmer until the chicken is cooked, about 10 minutes. Slice it into strips and set it aside.
  5. Beat the egg and add a dash of salt. Heat the oil in a skillet and add the egg. Cook, flipping halfway through, to make a crepe. Slice it in strips.
  6. Plate the noodles, add the toppings, and add the dressing to serve. Enjoy!
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