Kosher salt
4 ounces thin Asian wheat noodles
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
2 skinless, boneless chicken breasts (about 8 ounces each)
1 large handful unsalted cashews
1 red jalapeno or Fresno chile pepper, seeded and finely chopped
1/2 English cucumber, halved lengthwise and thinly sliced
1 small handful bean sprouts
1 small handful chopped fresh cilantro
1 scallion, thinly sliced
For the peanut sauce:
1 tablespoon peanut oil
2 small shallots, finely chopped
3 tablespoons crunchy peanut butter
6 tablespoons low-sodium vegetable broth