• Set the rice noodles in a large heatproof bowl.

In a small sauce pot, bring 1½ quarts water to a boil. Pour the boiling water over the rice noodles and let soak until just tender, 6 to 7 minutes. Drain the noodles and rinse under cold water; return them to the bowl and toss with 1 to 2 teaspoons oil to prevent sticking.
While the water heats and the noodles soak, prepare the chicken.

• Pat the chicken dry with a paper towel; season generously with salt and pepper.
• Grate or peel and finely chop enough ginger to measure 1 teaspoon.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and almost cooked through, 2 to 3 minutes per side.
Add the ginger and garlic and cook, turning the chicken once or twice to coat with the ginger and garlic, until the chicken is cooked through, 1 to 2 minutes longer. Transfer to a cutting board to cool, then cut the chicken into ¼-inch-wide strips.
While the chicken cooks and cools, prepare the remaining ingredients.

• Cut away any core from the cabbage; thinly slice the cabbage.
• Remove the stems, ribs, and seeds from the bell peppers; cut the bell peppers into ¼-inch-wide strips.
• Using the bottom of a bowl, lightly crush the cashews for garnish.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.

In a large bowl, combine the cabbage, bell peppers, and carrots. Add the chicken and as much sesame-citrus dressing as you like and toss to coat. Season to taste with salt and pepper.

Set out the chicken salad, rice noodles, cashews, scallions, and any remaining dressing and invite everyone to assemble their own salads.

Kids can!

• Set the noodles in a heatproof bowl.
• Press the garlic (if you have a press).
• Measure out the ginger and garlic.
• Crush the cashews.
• Toss the salad.