Bring a large pot of water with a large pinch of salt to a boil. Peel the mango, then cut around the flat pit to remove the flesh. Slice the mango into thin matchsticks. Mince or grate the garlic. Thinly slice the scallions, keeping the whites and greens separate. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Roughly chop the cashews. Chop half the cilantro, reserving the remaining sprigs for garnish. Thinly slice the chicken into strips.

Make the garlic-scallion dressing: heat 1 1/2 tablespoons oil in a large pan over medium heat. Add the garlic, scallion whites, and jalapeño to the pan and cook 1-2 minutes, until fragrant. Remove the pan from the heat, then stir 1/2 tablespoon sherry vinegar and 1 tablespoon sugar into the pan. Season with salt and pepper, then set aside in a medium bowl to cool in the refrigerator for 4-5 minutes.

Cook the soba noodles: add the soba noodles to the boiling water, reduce to a simmer, and cook for 4-5 minutes, until al dente. Be careful, soba noodles can quickly overcook! Drain and immediately rinse under cold water, then toss into the garlic-scallion dressing.

Cook the chicken and snow peas: heat 2 teaspoons oil in the same large pan over high heat. Season the chicken with salt and pepper. Add the chicken strips and cook, tossing, for 1-2 minutes, until browned but not yet cooked through. Add the snow peas to the pan and cook, tossing, 2-3 minutes, until bright green and crisp-tender. Season with salt and pepper. Set aside to cool in the refrigerator for 5 minutes.

Toss the chicken and snow peas into the cold soba noodles along with the mango and chopped cilantro. Season with salt and pepper.

Divide the soba noodle salad between bowls and garnish with the cashews, scallion greens, and reserved cilantro sprigs. Enjoy!