This dish is based on a similar cold one that my mom used to make in the summers with sesame oil.
In a plastic zip bag, combine 2 tablespoons soy sauce, the canola oil, the red pepper flakes, half the lime juice, half the garlic, half the ginger, and half the cilantro. Add the chicken, zip the bag, and shake. Set to rest on the counter while you are preparing the rest of the dish.
Coarsely chop the peanuts and in a small saucepan, dry roast on low heat, tossing occasionally, for a minute. Set aside.
Place a large pot of salted water on stove and bring to a rolling boil. Cook the pasta according to package directions, erring on the side of al dente.
While the water is boiling, combine the remaining soy sauce and lime juice in a medium saucepan, then add the salt and peanut butter. Warm over low heat and stir with a fork to incorporate.
In a skillet or frying pan, heat the butter on medium-low heat and when it has melted, add the mushrooms. Stir, and when the mushrooms have turned a darker color and exuded their own liquid, add the wine. Stir another minute, then incorporate the contents of the pan into the peanut mixture.
In the same skillet, add the olive oil. Once warmed, add the remaining ginger, garlic, and asparagus. Sauté over medium heat until the asparagus is a bright green but still retains its firmness.
Meanwhile, in a small frying pan, sauté the chicken in its marinade until cooked through.
Incorporate all of the above ingredients in a serving bowl and toss thoroughly to combine. Top with chopped, roasted peanuts, scallions, and cilantro before serving.