Asian Orange Noodle Salad Recipe

Cook the udon noodles according to package instructions, then drain and set them aside to cool completely.

While the noodles cool, poach the chicken in chicken stock seasoned with 2 cloves garlic, soy sauce, and ginger. Cook until the internal temperature reaches 155 degrees, then remove from the liquid, cool, and shred.

In a large bowl, combine the coleslaw mix, corn, orange bell pepper, green onions, cilantro, cooked udon noodles, peanuts, and jalapeño.

Pour in enough of the prepared dressing to coat everything evenly, then toss gently to combine.