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Thai Recipe : Thai Pork and Noodles Salad

Serves : 4

Preparation Time : 20 minutes

Cuisine : Thai

Diections:

• 3 boneless pork chops, cut into stir-fry strips
• 4 ounces fine egg noodles
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger root
• 1/4 teaspoon crushed red pepper
• 2 teaspoons vegetable oil
• 2 teaspoons sesame oil
• 1 red or yellow bell pepper, cut into thin strips
• 8 green onions, bias-sliced into 1/2 inch lengths
• 1/4 cup coarsely chopped cashews

Directions:

1. Cook noodles according to package directions. Drain and set aside. For dressing, in a blender container combine olive oil, vinegar, peanut butter, soy sauce, honey, ginger and crushed red pepper. Blend until smooth.
2. In a large skillet heat vegetable and sesame oils over medium-high heat. Add bell pepper strips and green onions; cook and stir for 1-2 minutes or until onions are crisp-tender. Remove vegetables from skillet. Add pork strips to hot skillet. Cook and stir for 2-3 minutes or until cooked through; return vegetables to skillet and add cooked noodles. Cook and stir about 1 minute more or until heated through. Remove from heat.
3. Pour the dressing over mixture in skillet. Toss lightly to coat. Divide pork mixture among individual plates. Sprinkle with cashews.