Orange Chipotle Tex-Mex Noodle Salad

When I saw that JSL Foods was hosting their very first Blogger Recipe Challenge I knew I wanted in! The challenge was to pick one of the delicious noodles that they make to create a cold noodle salad or a stir fry with non-asian flavors. I knew if they wanted a mash-up that mine would be Tex-Mex inspired and as soon as I saw their Yakisoba Mandarin Orange Stir Fry  Noodles I knew what I'd make. JSL generously sent me three packages to work with and my family loved the results!
I love the way orange and chipotle work together and it paired so nicely in this refreshing, easy to put together cold noodle salad! Grilling the oranges creates a delicious smokey flavor that mirrors the smokiness of the chipotle peppers. The grilled corn is sweet and the crunchy pepitas on top provide an unexpected crunch!
Orange Chipotle Tex-Mex Noodle Salad
1 ear corn
1 large navel orange, cut into 6 wedges
1 avocado, halved and pitted
1 Tablespoon oil
½ teaspoon salt
2 packages (7.7 oz) Fortune Yakisoba Mandarin Orange Stir Fry Noodles
¼ cup canola oil
1 Tablespoon adobo sauce from canned chipotles
3 Tablespoons rice wine vinegar
1 ½ teaspoons toasted cumin
½ teaspoon salt
1 can (15 oz) black beans, drained and rinsed
¼ cup minced red onion
¼ cup thinly sliced green onion
½ cup packed cilantro leaves, chopped

Pre-heat a large grill pan over high heat. Brush the corn, cut sides of the oranges and cut sides of the avocado with oil. Sprinkle the corn and avocado with salt. Grill for 5-7 minutes, or until you start to see nice grill marks. Remove the items from the grill and set aside to cool.
Place the noodles in a colander and rinse under hot water until they loosen. Set aside and allow them to drain.
Once cool enough to handle, remove the kernels of corn from the cob and cut each avocado half in half again (creating 4 wedges).
Place the contents of one of the seasoning packets in the bottom of a large mixing bowl. Squeeze the juice of 2 of the grilled orange segments into the bottom of the bowl. Whisk in the canola oil, adobo sauce, rice wine vinegar, cumin and salt until smooth. Add the noodles to the dressing and toss gently.

Stir the grilled corn kernels, black beans, minced red onion, sliced green onion and cilantro into the noodle mixture. Divide the noodle salad into 4 serving bowls. Top each serving with a grilled orange wedge and wedge of grilled avocado. Serve immediately.

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