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1
Make the salad: Bring a medium pot of salted water to a boil; add the noodles and cook as the label directs.
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2
Drain, then toss with the soy sauce and sesame oil in a large bowl; cover and chill until needed.
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3
Bring a large pot of salted water to a boil.
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4
Reduce the heat to medium low, add the chicken and simmer until cooked through, about 10 minutes.
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5
Drain and shred the chicken; set aside.
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6
Heat a wok or medium skillet over medium-high heat.
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7
Cook the cashews, stirring, until browned, about 3 minutes.
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8
Let cool slightly, then place in a plastic bag and bash with a rolling pin.
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9
Make the peanut sauce: Heat the wok over high heat and add the peanut oil.
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10
Add the shallots and fry until translucent, about 45 seconds; add the peanut butter and jalapeno and stir-fry less than 1 minute.
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11
Stir in the vegetable broth and 3 tablespoons water.
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12
When the sauce starts to bubble, remove from the heat and transfer to a bowl.
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13
Season with salt.
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14
(If you like your sauce thinner, stir in a few tablespoons of water.)
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15
Assemble the salad: Divide the noodles, jalapeno, cucumber, bean sprouts, cilantro and scallion among bowls; top with the shredded chicken.
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16
Drizzle with the peanut sauce and sprinkle with the crushed cashews.
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17
Photograph by Ralph Smith
