1-First, cook the noodles according to the package instructions, which usually means boiling them for about 3-5 minutes until they’re tender but still firm; once done, drain and rinse them under cold water to cool them down quickly. This keeps the noodles from getting mushy and helps them hold up in the salad.

2-Next, prepare your vegetables by slicing the cabbage, bell pepper, and green onions, and make sure to julienne or shred the carrots for that perfect crunch. In a small bowl, whisk together the dressing ingredients like peanut butter, rice vinegar, lime zest and juice, coconut aminos, sesame oil, and a bit of grated garlic and ginger until everything blends into a smooth, creamy sauce. If it seems too thick, add a little water to thin it out.

3-Now, in a large bowl, combine the cooled noodles with the veggies, edamame, cilantro, and cooked chicken. Pour the dressing over the top and toss everything gently to coat it evenly, ensuring every bite is full of flavor. For the final touch, garnish with chopped peanuts and extra cilantro, then serve right away or chill it in the fridge for about 30 minutes to let the tastes mingle even more.