by Jack Lemmon
Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.
Nutrition Information
Calories: 566 calories
Total Fat: 22.3 g
Cholesterol: 55 mg
Sodium: 593 mg
Total Carbohydrate: 67.8 g
Protein: 24.2 g
Grilled Salmon Snap Peas and Spring Mix Salad with Chow Mein Noodles
"Salmon fillets are grilled and brushed with an Asian-inspired sauce then served on fresh salad greens with snap peas tossed with Asian Vinaigrette."
Serving: 4 | Prep: 20 m | Ready in: 20 m
Ingredients
2 tablespoons packed brown sugar
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon crushed red pepper
4 (4 to 6-oz each) salmon fillets
Olive oil, as needed
Salt and ground pepper to taste
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
1/2 red bell pepper, cut into 2-inch strips
Asian Vinaigrette*:
1/4 cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
1/2 cup chow mein noodles
Direction
Heat grill to medium-high heat.
Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.
Brush salmon with oil and season with salt and pepper, to taste. Grill 8 to 10 minutes, turning once, or until desired doneness. Generously brush both sides of fish with soy sauce mixture; cook additional 30 seconds per side.
Combine salad blend, snap peas from pouch and red bell pepper in large bowl. Toss with Asian Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles.
*Asian Vinaigrette: Whisk together 1/4 cup rice wine vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. Makes about 1/2 cup.
Nutrition Information
Calories: 386 calories
Total Fat: 22.9 g
Cholesterol: 51 mg
Sodium: 874 mg
Total Carbohydrate: 18.5 g
Protein: 26 g
Happy Mountain
"Rice is topped with chicken in a cream sauce, then garnished with cheese, tomato, onion, pineapple and coconut. This melody of flavors mixed together sounds weird but the combination put together brings delicious results!!! This recipe was given to me by my aunt 20 years ago and I've been making it for my family ever since."
Serving: 4 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
2 cups long grain white rice
4 cups water
1 1/2 pounds skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup shredded Cheddar cheese
3/4 cup chopped tomatoes
3/4 cup chopped green onions
1 cup pineapple chunks, drained
1/2 cup unsweetened flaked coconut
1 cup chow mein noodles
Direction
Place rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. Set aside.
Meanwhile, place the chicken breasts into a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. Remove from the water, reserving liquid, and shred.
Return the shredded chicken to the saucepan, and stir in soup. Stir in about 1 cup of the reserved water, or until the sauce reaches your desired consistency. Simmer for 15 minutes.
To serve, place one cup of cooked rice onto a plate, spoon some of the chicken mixture over it, then top with small amounts of Cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and chow mein noodles until you have a happy mountain. Now grab a fork and ENJOY!
Nutrition Information
Calories: 866 calories
Total Fat: 25.5 g
Cholesterol: 125 mg
Sodium: 780 mg
Total Carbohydrate: 103.8 g
Protein: 52.8 g
Hawaiian Haystacks
"Rice topped with creamy sauce, lots of veggies, and crunchy noodles make this a quick and easy bust still great anytime meal!"
Serving: 4 | Prep: 20 m | Cook: 20 m | Ready in: 40 m
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cut into small cubes
1/2 cup chicken broth
1 (10.75 ounce) can cream of mushroom soup
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cooked rice
1 cup chopped pineapple
1 cup chopped green bell pepper
1 cup shredded Cheddar cheese
1 cup chopped fresh tomatoes
1 cup chow mein noodles
1/2 cup toasted sliced almonds
1/2 cup chopped green onions
1/2 cup shredded coconut
Direction
Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.
Nutrition Information
Calories: 799 calories
Total Fat: 32.3 g
Cholesterol: 89 mg
Sodium: 918 mg
Total Carbohydrate: 87.2 g
Protein: 39.8 g
Haystacks II
"These cookies are absolutely delicious."
Serving: 24
Ingredients
2 cups semisweet chocolate chips
2 cups butterscotch chips
12 ounces peanuts
5 (5 ounce) cans chow mein noodles
Direction
Melt the chips in a saucepan on low heat. Stir in the nuts and the noodles.
Then drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool and then store covered in the refrigerator.
Nutrition Information
Calories: 385 calories
Total Fat: 24.3 g
Cholesterol: 0 mg
Sodium: 146 mg
Total Carbohydrate: 37.8 g
Protein: 6.4 g
Haystacks IV
"Easy no bake treats made from marshmallows, butterscotch chips and chow mein noodles. "
Serving: 60 | Prep: 15 m | Cook: 5 m | Ready in: 1 h
Ingredients
2 cups butterscotch chips
1 cup peanut butter
2 (5 ounce) cans chow mein noodles
4 cups miniature marshmallows
Direction
In the microwave or over a double boiler, melt butterscotch chips and peanut butter, stirring frequently until smooth. Stir in chow mein noodles and marshmallows to blend well. Drop by heaping teaspoonfuls onto waxed paper and chill until set.
Nutrition Information
Calories: 94 calories
Total Fat: 5.2 g
Cholesterol: 0 mg
Sodium: 50 mg
Total Carbohydrate: 9.9 g
Protein: 1.5 g
Imperial Vegetables and Noodles
"Takeout-worthy stir-fry is only minutes from the table with Asian-inspired vegetables and Veggie Chick'n Tenders."
Serving: 4 | Prep: 15 m | Cook: 5 m | Ready in: 20 m
Ingredients
1
(500 gram) package Europe's Best® Imperial Blend vegetables
1 (12 ounce) package Cantonese-style steamed chow mein noodles
1 1/2 cups Imagine® Organic Vegetable Broth
2 tablespoons naturally brewed soy sauce
2 tablespoons cornstarch
1 1/2 teaspoons sesame oil
1 tablespoon Spectrum Naturals® Canola Oil
1 (170 gram) package Yves Veggie Cuisine® Chick'n or Beef Veggie Tenders
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
1/4 cup chopped green onion
Direction
Thaw vegetables; drain well. Set aside.
Prepare noodles according to package directions. Set aside and keep hot.
Prepare sauce: In a small bowl, mix together broth and soy sauce. Whisk in cornstarch. Stir in sesame oil. Set aside.
In a large non-stick skillet over medium-high heat, heat oil. Add veggie chick'n tenders, ginger and garlic; stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes. Stir in sauce; reduce heat and simmer for about 2 minutes, until thickened.
Pour vegetable mixture over noodles. Top with green onion. Grab your chopsticks and dig in!
Nutrition Information
Calories: 454 calories
Total Fat: 8.9 g
Cholesterol: 0 mg
Sodium: 1408 mg
Total Carbohydrate: 67.7 g
Protein: 23.6 g
Jelly Bean Nests
"Crunchy Chinese noodles and melted marshmallows make the cutest little nests for your jelly beans. Great as place markers at Easter dinner."
Serving: 12 | Prep: 25 m | Cook: 5 m | Ready in: 30 m
Ingredients
2 cups miniature marshmallows
1/4 cup butter
4 cups chow mein noodles
Direction
Butter a 12 cup muffin tin.
Combine marshmallows and butter over medium heat in a saucepan; stir until the butter and marshmallows have melted. Stir in the chow mein noodles, coat well. Butter fingers and press the mixture into the bottom and sides of the prepared muffin tin. Refrigerate until firm.
Nutrition Information
Calories: 143 calories
Total Fat: 8.4 g
Cholesterol: 10 mg
Sodium: 104 mg
Total Carbohydrate: 15.5 g
Protein: 1.3 g
Orange Chicken Stir Fry
"Chicken breast meat stir fried with orange juice and zest, soy sauce, garlic and brown sugar, topped with bean sprouts and served over crispy chow mein noodles. A healthy, zesty stir fry treat guaranteed to excite the most finicky eaters!"
Serving: 4 | Prep: 10 m | Cook: 35 m | Ready in: 45 m
Ingredients
1 cup orange juice
1 tablespoon grated orange zest
1/4 cup soy sauce
1 teaspoon salt
3 cloves garlic, chopped
1 tablespoon brown sugar
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons all-purpose flour
1 cup bean sprouts (optional)
1 (6 ounce) package crispy chow mein noodles
Direction
In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Sauté until cooked through (no longer pink inside), about 7 to 10 minutes.
Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.
Nutrition Information
Calories: 524 calories
Total Fat: 25.1 g
Cholesterol: 68 mg
Sodium: 1749 mg
Total Carbohydrate: 41.1 g
Protein: 34.7 g
Peanut Butter Haystacks
"Delicious is all I can say."
Serving: 12
Ingredients
1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup salted peanuts
2 cups chow mein noodles
Direction
Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
Stir peanuts and noodles gently into the melted peanut butter mixture.
Drop dough by forkfuls onto waxed paper. Cool until set.
Nutrition Information
Calories: 219 calories
Total Fat: 14.8 g
Cholesterol: 0 mg
Sodium: 147 mg
Total Carbohydrate: 16.8 g
Protein: 4.8 g
Quick Hawaiian Haystacks
"Yummy, easy-to-make meal that can feed the masses. This recipe can be modified in so many fun, different ways. If you have ideas on how to mix it up, please comment below. I'd love to try your add-ins! Add more toppings to suit your taste."
Serving: 8 | Prep: 20 m | Cook: 5 m | Ready in: 25 m
Ingredients
2 (10.5 ounce) cans cream of chicken soup
3 cooked chicken breasts, cut into bite-sized pieces
1/2 cup milk, or more as needed
4 cups cooked rice
1 (5 ounce) can chow mein noodles
1 (8 ounce) can pineapple tidbits, drained
1 cup shredded Cheddar cheese
3 stalks celery, chopped
2 green bell peppers, chopped
3 green onions, chopped
1/2 cup flaked coconut
1/2 cup slivered almonds
1 teaspoon soy sauce, or to taste
Direction
Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes.
Spoon 1/2 cup rice onto 8 plates. Layer each serving of rice with chow mein noodles, the chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.
Nutrition Information
Calories: 512 calories
Total Fat: 23.3 g
Cholesterol: 49 mg
Sodium: 789 mg
Total Carbohydrate: 52.8 g
Protein: 23 g
Rocky Road Drops
"These are wonderful to give to friends as gifts. We make them every year at Christmas. You can change quantities and ingredients as needed."
Serving: 24
Ingredients
1 (12 ounce) package semisweet chocolate chips
2 cups butterscotch chips
2 cups raisins
2 cups peanuts
2 cups miniature marshmallows
4 cups chow mein noodles
Direction
In the top of a double boiler, melt the chocolate and butterscotch chips.
In a large bowl, combine the raisins, peanuts, marshmallows and chow mein noodles. Add melted chocolate mixture and quickly mix well.
Drop by tablespoons onto wax paper; allow to sit until hardened.
Nutrition Information
Calories: 308 calories
Total Fat: 16.7 g
Cholesterol: 0 mg
Sodium: 55 mg
Total Carbohydrate: 37.8 g
Protein: 4.5 g
Sashimi Tuna Salad With Mint Lime Cilantro Dressing
"The closest I've been able to come in recreating one of my favorites! The salad will be fairly greasy, but that is how it is in the restaurant version as well. It just doesn't taste nearly as good with only little dressing. I usually use about 3/4 of the dressing, but you may use less or more. Enjoy!"
Serving: 2 | Prep: 30 m | Cook: 5 m | Ready in: 1 h 35 m
Ingredients
2 tablespoons olive oil
1 1/2 teaspoon
s lime juice
1 1/2 teaspoons chopped fresh cilantro
1/2 teaspoon garlic, minced
1 teaspoon chopped fresh mint
1/2 teaspoon lemon juice
1/8 teaspoon salt
1 1/2 cups mixed baby salad greens
1/2 cup torn romaine lettuce
2 tablespoons diced mango
1 1/2 teaspoons roasted peanuts
4 slices cucumber, quartered
2 tablespoons crisp chow mein noodles
1 (3 ounce) fresh ahi (yellowfin) tuna steak
1 pinch salt and ground black pepper to taste
1/4 avocado, sliced
Direction
Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor.
Preheat an outdoor grill for high heat and grease the grate.
Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl.
Sprinkle tuna with salt and black pepper.
Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna.