Cook pasta according to package directions. Drain well. Set aside.
In a bowl add sesame oil, vegetable oil, honey, soy sauce, balsamic, rice wine vinegar, cayenne and ginger. Whisk mixture well.
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.
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.