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Prepare the peanut dressing: in a bowl, combine all of the ingredients with a small whisk until very well blended and smooth; set aside until ready to use.
To prepare the roughly 4 cups of cooked and cooled noodles needed, cook roughly 6 ounces of dry noodles according to package instructions; then, drain the noodles and rinse them under cold water, allowing the water to completely drain out; set aside.
To assemble the Asian noodle salad, add the cooked and cooled noodles to a large bowl along with the shredded chicken, red cabbage and carrots, then drizzle in the dressing and toss together.
Add in the 2 green onions, the ¼ cup peanuts and the 2 tablespoons of cilantro, and toss to combine.
Spoon the salad into bowls or a serving platter, and top with additional green onion, peanuts and cilantro leaves before serving.