Thai Pork Salad

Ingredients:
4 ounces thin rice noodles
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1/2 teaspoon Asian chili sauce
1/2 teaspoon salt
1/4 cup loosely packed basil leaves, chopped
1/4 cup loosely packed mint leaves, chopped
1 pound pork tenderloin, cut into thin 3-inch-long strips
4 cups shredded cabbage
2 apples, cored and thinly sliced
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon sesame oil
1/4 cup cashews, coarsely chopped

Directions:
Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain.
In a bowl, whisk together the lime juice, fish sauce, sugar, chili sauce, salt, and half the basil and mint. Toss the pork strips with 2 tablespoons of the dressing; set aside.
Combine the noodles, cabbage, apples, carrots, and red and green peppers in a large serving bowl. Toss with remaining dressing, basil, and mint.
Heat the sesame oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring, until just cooked through, about 5 minutes. Toss with the cabbage mixture and divide among four plates. Top each serving with 1 tablespoon cashews.