Prepare the chicken marinade by combining soy sauce, rice vinegar, minced garlic, minced ginger, sesame oil, and sugar in a non-reactive dish.

Place chicken breasts in the marinade, ensuring both sides are coated.

Cover and refrigerate the chicken for at least 4 hours to allow it to marinate.

Boil water in a pot.

Add cellophane noodles to the boiling water.

Stir the noodles and let them sit for approximately 10 minutes, or until they become glassy and soft.

Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

Make the dressing by combining wasabi powder and water in a small bowl.

Let the wasabi mixture sit for 5 minutes to allow the flavors to develop.

Add rice wine vinegar, soy sauce, sugar, and sesame oil to the wasabi mixture.

Mix the dressing well until all ingredients are combined.

Thinly slice the marinated chicken breast.

In a large bowl, toss together the cooked noodles, sliced chicken, asparagus, and cucumbers.

Pour the prepared dressing over the noodle mixture and toss to coat evenly.

Arrange a bed of spinach leaves on a salad plate.

Spoon a portion of the noodle salad into the center of the spinach nest.

Garnish the salad with thinly shaved scallions.