Shred the cabbage into thin 1/8-inch strips and set aside. Cut the carrots into thin matchsticks or julienne, then cut the cucumber into 2-inch matchsticks. Roughly chop the cilantro and crush or roughly chop the peanuts. Having all vegetables prepped ensures the salad comes together quickly once the noodles and chicken are ready. Measure out the lime juice and set the cilantro and peanuts aside for garnishing.

Bring a pot of salted water to a boil and add the chicken breast. Return to a boil, then reduce heat to a gentle simmer and cook for 10-12 minutes until the chicken is cooked through (internal temperature of 165°F). Remove the chicken to a plate and reserve about 1/4 cup of the poaching liquid in a small bowl—this liquid will help thin the sauce to the perfect consistency. Let the chicken cool slightly before shredding.

In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, chili paste, and sesame oil until smooth and well combined. I find it helpful to start with the peanut butter and work in the other ingredients gradually to avoid lumps. Slowly pour in the reserved poaching liquid from Step 2, whisking constantly until you reach a pourable sauce consistency. The sauce should coat a spoon but still flow easily—adjust with more poaching liquid if needed for your preferred thickness.

While preparing the sauce, bring a large pot of salted water to a boil and cook the rice pasta according to package directions, usually 3-4 minutes—rice pasta cooks quickly and can become mushy if overcooked, so watch it carefully. Drain well and set aside. Meanwhile, shred the cooled chicken from Step 2 using two forks, pulling the meat apart into bite-sized pieces. I like to do this while the noodles cook to keep momentum in the kitchen.

In a large bowl, combine the cooked noodles from Step 4, shredded chicken from Step 4, shredded cabbage, carrots, and cucumber from Step 1. Pour the bang bang sauce from Step 3 over the noodle mixture and toss everything together until well coated, making sure the sauce reaches all the ingredients. The warm noodles will help distribute the sauce evenly and allow the flavors to meld slightly.

Divide the bang bang chicken noodle salad among serving bowls or plates. Top each portion generously with the crushed peanuts and fresh cilantro from Step 1. Serve immediately while the noodles are still warm and the vegetables are crisp. The contrast between the warm noodles and fresh, cool vegetables creates the best texture and flavor experience.