Thai Chicken and Noodle Salad

• 6 ounces fine egg noodles
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons peanut butter
• 3 tablespoons low sodium soy sauce
• 1 12 tablespoons honey
• 1 12 teaspoons gingerroot (grated)
• 14 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon vegetable oil
• 2 teaspoons sesame oil
• 1 12 red bell peppers or 1 12 yellow bell peppers, seeded, de-ribbed and cut into thin strips
• 6 green onions, sliced diagonally
• 4 boneless skinless chicken breast halves, cut into stir-fry strips
• 14 cup cashews, coarsely chopped

1. Cook noodles according to package directions; drain and set aside.
2. Dressing: In a blender container, combine olive oil, vinegar, peanut butter, soy sauce, honey, gingerroot, and crushed red pepper flakes.
3. Blend until smooth.
4. In a large skillet, heat vegetable and sesame oils over medium-high heat.
5. Add bell pepper strips and green onions; cook and stir for 1 to 2 minutes, or until onions are nearly transparent.
6. Remove vegetables from skillet.
7. Add chicken and stir-fry for 2 to 3 minutes, or until cooked through; return vegetables to skillet and add cooked noodles.
8. Cook and stir for about 1 minute more, or until heated through.
9. Remove from heat.
10. Pour dressing over the mixture in the skillet; toss lightly to coat.
11. Divide chicken mixture among individual dinner plates and sprinkle with cashews.

egg noodles, olive oil, balsamic vinegar, peanut butter, soy sauce, honey, gingerroot, red pepper, vegetable oil, sesame oil, red bell peppers, green onions, chicken breast halves, cashews

Taken from www.food.com/recipe/thai-chicken-and-noodle-salad-180068 (may not work)