Peanut-Chicken Noodle Salad

• 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
• 1 tablespoon peanut oil
• 2 small shallots, finely chopped
• 3 tablespoons crunchy peanut butter
• 1 red jalapeno or Fresno chile pepper, seeded and finely chopped
• 6 tablespoons low-sodium vegetable broth
• Kosher salt

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

kosher salt, asian wheat noodles, soy sauce, sesame oil, skinless, handful unsalted cashews, red, cucumber, handful bean sprouts, handful, scallion, peanut oil, shallots, crunchy peanut butter, red, vegetable broth, kosher salt

Taken from www.foodnetwork.com/recipes/peanut-chicken-noodle-salad.html (may not work)