Full of flavor, colors and textures, this Thai-inspired entrée salad makes a complete meal. Serve with warm flour tortillas and fruit salad of pineapple chunks, green and red grapes and mandarin oranges.
Add All to Shopping List
Add to Meal Planner
- Cook noodles according to package directions; drain well and set aside.
- For dressing, in a blender container combine olive oil, vinegar, peanut butter, soy sauce, honey, ginger and red pepper; blend until smooth.
- In a large skillet heat vegetable and sesame oils over medium-high heat. Add bell pepper and onion; stir-fry for 1-2 minutes or until onions are crisp-tender. Remove vegetables from skillet; add pork strips. Stir-fry for 2-3 minutes or until cooked through; return vegetables to skillet and add cooked noodles. Cook and stir to heat through, remove from heat; toss with dressing. Garnish with cashews.