3 center cut loin chop boneless, cut into stir fry strips
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 teaspoon vegetable oil
2 teaspoon sesame oil
1 bell pepper, cut into thin strips
8 green onions, bias sliced into 1/2 inch lengths
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 to 2 minutes or until onions are crisp tender. Remove. Add Armour pork strips to hot skillet and add cooked noodles. Cook and stir about 1 minute more or until heated through. Pour dressing over mixture in skillet. toss lightly to coat. Divide onto plates. Sprinkle with cashews.
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