Asian Orange Noodle Salad (Brown Bag Lunch of the Week)

Here is my dilemma every week, what can I make on Sunday, that I can take to work on Monday, that will keep until Wednesday (and hopefully Thursday), and that will not send me into an afternoon post-lunch coma? Not so easy is it?

Here is one of my creations that tastes great, keeps great, and is great for you!

Asian Orange Noodle Salad
Print Recipe

Ingredients
Dressing
1/2 cup frozen orange juice concentrate
1/2 cup rice vinegar
1 tbls. canola oil
2 tsp. ginger
2 tsp. soy sauce
1 tsp. chili garlic sauce
few drops sesame oil

Salad
1/2 lb poached and shredded chicken
1 bag coleslaw mix
1 cup corn
1 orange bell pepper, stemmed, cored, cut into thin strips
3 green onions
1/2 cup chopped cilantro
1/4 of a box cooked and cooled udon noodles
Peanuts
1 Jalapeno

Preparation
1. Cook udon noodles according to package instructions and set aside to cool.
2. Poach chicken in chicken stock flavored with 2 cloves garlic, soy sauce and ginger. Cook until internal temperature of 155 degrees. Cool and shred.
3. Whisk orange juice concentrate, rice vinegar, canola oil, ginger, soy sauce, chili garlic sauce and sesame oil.
4. Combine slaw mix, corn, bell pepper, green onions, cilantro, udon noodles, peanuts and jalapeno in large bowl. Toss with enough dressing to coat.