Ingredients

• 1/2 lb thin rice noodles
• 1 1/2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons rice wine vinegar
• 1/2 teaspoon cayenne pepper
• 1/2 tablespoon ginger, grated
• 1 orange bell pepper, sliced into thin strips
• 3 cups chicken breasts, fully cooked and sliced into thin strips
• 1 cup peas
• 8 green onions, chopped
• 3/4 cup chopped walnuts
• 1/2 cup whole cashews
• 3/4 cup cilantro, chopped
• 1 lemon, sliced for garnish

Instructions

1. Cook pasta according to package directions. Drain well. Set aside.

2. In a bowl add sesame oil, vegetable oil, honey, soy sauce, balsamic, rice wine vinegar, cayenne and ginger. Whisk mixture well.

3. In a skillet over medium high heat add 4 tbsp of sesame oil mixture. Add sliced bell peppers and cook for 2 minutes or until lightly soft. Add chicken, peas, green onions, walnuts and cashews. Heat until warmed through.

4. On a serving platter add cooked rice noodles. Top noodles with bell pepper and chicken mixture. Drizzle with remaining sesame oil mixture and chopped cilantro. Garnish with lemon wedges.