Mix together the ingredients for the dressing and set aside.
Place shirataki noodles in a bowl and microwave for 3 to 5 minutes to remove the odor. Allow the noodles to completely cool down to remove temperature (or place them in the fridge).
Build the noodle salad jar! I used a 32oz mason jar to allow enough room to pack in veggies and shake it up. Add chilled/cooled noodles, leftover chicken, shredded cabbage, bell pepper, green onion and sesame seeds.
Keep the sauce/dressing separate from the noddle salad until you’re ready to eat it. Store the jar and sauce in a fridge or (mini-)cooler.