thai pork and noodle salad

thai pork and noodle salad
3 boneless pork cups, cut into stir-fry strips
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon grated ginger root
1/4 teaspoon crushed red pepper
2 teaspoon vegetable oil
2 teaspoons sesame oil
1 bell pepper, cut into thin strips
8 green onions, bias-sliced into ½ inch length
1/4 cup coarsely chopped cashews
4 ounces fine egg noodles, cooked
For dressing, in a blender container combine olive oil, vinegar, peanut butter, soy sauce, honey, ginger and crushed red pepper. Blend until smooth. Heat vegetable and sesame oils in skillet 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. 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. Pour dressing over mixture in skillet. Toss lightly to coat. Divide onto plates. Sprinkle with cashews. Serves 4.