by Jack Lemmon
Serving: 18
Ingredients
2 cups semisweet chocolate chips
2 cups butterscotch chips
2 (5 ounce) cans chow mein noodles
1/2 cup cashew halves
Direction
In a heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly over low heat.
Remove when melted and add chow mein noodles. Add cashews or peanuts. Mix quickly to coat Dip out tablespoons onto wax paper. Cool. (Can also melt chips in the microwave.)
Nutrition Information
Calories: 301 calories
Total Fat: 17.5 g
Cholesterol: 0 mg
Sodium: 115 mg
Total Carbohydrate: 34.1 g
Protein: 2.7 g
Chow Mein Clusters
"Quick and easy, no-bake drop cookies."
Serving: 24 | Prep: 15 m | Ready in: 30 m
Ingredients
2 cups butterscotch chips
2 cups chow mein noodles
1 cup salted peanuts
Direction
In a double boiler over simmering water, melt the butterscotch morsels, stirring frequently until smooth. Remove from heat, and stir in the chow mien noodles and peanuts.
Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.
Nutrition Information
Calories: 136 calories
Total Fat: 8.2 g
Cholesterol: 0 mg
Sodium: 81 mg
Total Carbohydrate: 12.6 g
Protein: 1.8 g
Chow Mein Noodle Bars
"I received this recipe from my grandmother and it has always been a family favorite."
Serving: 24 | Prep: 15 m | Cook: 20 m | Ready in: 40 m
Ingredients
1/2 cup margarine
1/2 cup brown sugar
1 cup all-purpose flour
1 cup semisweet chocolate chips
5 cups miniature marshmallows
1 cup creamy peanut butter
1/2 tablespoon light cream
1/2 cup brown sugar
4 cups chow mein noodles
Direction
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
In a medium bowl, cream together the margarine and 1/2 cup brown sugar. Stir in the flour; the mixture should be crumbly. Sprinkle over the bottom of the prepared pan and pack down to cover.
Bake for 15 to 20 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. When the chips have softened enough, spread them over the crust.
In a heat-proof bowl over simmering water, or in the microwave, combine the marshmallows, peanut butter, brown sugar and light cream. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles. Spread on top of the chocolate layer of the crust. Let cool before cutting into squares.
Nutrition Information
Calories: 245 calories
Total Fat: 13.7 g
Cholesterol: < 1 mg
Sodium: 137 mg
Total Carbohydrate: 29.3 g
Protein: 4.4 g
Chow Mein Noodle Casserole
"This is a very tasty dish that even my kids love! It can easily be cut in half. It uses soy sauce and chow mein noodles to give it an Asian flair."
Serving: 4 | Prep: 20 m | Cook: 20 m | Ready in: 40 m
Ingredients
1 pound ground beef
1 onion, chopped
2 stalks celery, chopped
1/2 cup slivered almonds
1 cup cooked rice
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup water
3 tablespoons soy sauce
5 ounces chow mein noodles
Direction
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, sauté the ground beef for 5 minutes. Add the onion and celery and sauté for 5 more minutes.
In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
Nutrition Information
Calories: 597 calories
Total Fat: 35.5 g
Cholesterol: 75 mg
Sodium: 1514 mg
Total Carbohydrate: 41.7 g
Protein: 28.9 g
Chow Mein Noodle Cookie
"An easy drop cookie, perfect for the holidays."
Serving: 36
Ingredients
3 cups butterscotch chips
1 (5 ounce) can chow mein noodles
1 cup peanuts
Direction
In a medium saucepan, melt butterscotch chips over low heat, stirring constantly. Stir in chow mein noodles and peanuts.
Drop by teaspoonfuls onto foil. Let stand until cool.
Nutrition Information
Calories: 125 calories
Total Fat: 7.3 g
Cholesterol: 0 mg
Sodium: 32 mg
Total Carbohydrate: 12.2 g
Protein: 1.3 g
Chow Mein with Chicken and Vegetables
"This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce."
Serving: 4 | Prep: 20 m | Cook: 15 m | Ready in: 55 m
Ingredients
2 teaspoons soy sauce
1 teaspoon cornstarch
1/4 teaspoon sesame oil
1/2 pound skinless, boneless chicken breast halves, cut into strips
3/4 cup chicken broth
2 tablespoons oyster sauce
3/4 teaspoon white sugar
1/2 pound chow mein noodles
1 tablespoon vegetable oil
1 teaspoon minced garlic
2 heads bok choy, chopped
1/2 zucchini, diced
10 sugar snap peas
1 carrot, cut into thin strips
2 tablespoons chopped green onion
Direction
Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.
Nutrition Information
Calories: 526 calories
Total Fat: 17.9 g
Cholesterol: 30 mg
Sodium: 992 mg
Total Carbohydrate: 61.7 g
Protein: 29.4 g
Coleslaw Gado Gado
"An Asian-style coleslaw with a spicy peanuty dressing."
Serving: 12 | Prep: 20 m | Cook: 5 m | Ready in: 2 h 25 m
Ingredients
1/4 cup chopped almonds
Salad:
1 head cabbage, shredded
3 carrots, shredded
1 red bell pepper, thinly sliced
1/2 red onion, chopped
Dressing:
1/3 cup olive oil
1/4 cup cider vinegar
2 tablespoons peanut butter, slightly melted
2 tablespoons maple syrup
2 tablespoons tamari (gluten-free soy sauce)<
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1 tablespoon grated fresh ginger
1 teaspoon sesame oil
1 teaspoon red pepper flakes
1/2 teaspoon salt
1 cup crispy chow mein noodles, or more to taste
Direction
Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
Bake almonds in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds.
Combine cabbage, carrots, red bell pepper, and red onion in a large bowl.
Whisk olive oil, vinegar, peanut butter, maple syrup, tamari, ginger, sesame oil, red pepper flakes, and salt together in a bowl until dressing is smooth; pour over cabbage mixture and toss to coat. Refrigerate salad until chilled and flavors blend, about 2 hours.
Stir toasted almonds and chow mein noodles into salad.
Nutrition Information
Calories: 144 calories
Total Fat: 9.5 g
Cholesterol: 0 mg
Sodium: 324 mg
Total Carbohydrate: 13.2 g
Protein: 3.4 g
Crunchy Fun Drops
"Your kids will love eating this delicious snack as much as they will love to help make them."
Serving: 24 | Prep: 5 m | Cook: 5 m | Ready in: 10 m
Ingredients
2 cups semisweet chocolate chips
1 cup raisins
1 cup dry-roasted peanuts
1 cup chow mein noodles
Direction
In a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. Stir in the raisins, peanuts and chow mein noodles. Roll into walnut sized balls using your hands and set onto waxed paper to cool. Chill or let sit until hard. Enjoy!
Nutrition Information
Calories: 131 calories
Total Fat: 7.8 g
Cholesterol: 0 mg
Sodium: 11 mg
Total Carbohydrate: 16 g
Protein: 2.4 g
Crunchy Lettuce
"This is a crispy and crunchy salad with bacon and toasted almonds."
Serving: 4 | Prep: 15 m | Cook: 15 m | Ready in: 1 h 30 m
Ingredients
6 slices bacon
1 head iceberg lettuce - rinsed, dried, and shredded
1/3 cup toasted and sliced almonds
1/4 cup sesame seeds, toasted
4 green onions, chopped
3/4 cup chow mein noodles
1/2 cup vegetable oil
1/4 cup white sugar
2 tablespoons white wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
Direction
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a salad bowl, combine the bacon, lettuce, almonds, sesame seeds, green onions and chow mien noodles; toss and refrigerate.
In a glass jar with a tight fitting lid, combine the oil, sugar, vinegar, salt and pepper. Shake well and chill for 1 hour.
Before serving, shake dressing and pour over salad; toss and serve.
Nutrition Information
Calories: 555 calories
Total Fat: 46.7 g
Cholesterol: 15 mg
Sodium: 956 mg
Total Carbohydrate: 27.1 g
Protein: 11.5 g
Easter Birds Nests
"Such a cute edible decoration!"
Serving: 10 | Prep: 15 m | Cook: 5 m | Ready in: 20 m
Ingredients
3 cups miniature marshmallows
1/4 cup creamy peanut butter
3 tablespoons butter
4 cups crispy chow mein noodles
cooking spray
40 candy-coated milk chocolate eggs
Direction
Cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes.
Put chow mein noodles into a large bowl. Pour marshmallow mixture over the chow mein noodles; stir to coat.
Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.
Nutrition Information
Calories: 365 calories
Total Fat: 21.1 g
Cholesterol: 17 mg
Sodium: 174 mg
Total Carbohydrate: 40.2 g
Protein: 4.6 g
Edible Spiders
"A cute Halloween snack that is fun for kids to make and eat. Marshmallows grow chow mein legs and and candy coated eyes."
Serving: 24 | Prep: 30 m | Ready in: 1 h
Ingredients
1 cup semisweet chocolate chips
1 teaspoon butter
24 large marshmallows
1 (6 ounce) package chow mein noodles
1 (12 ounce) package mini candy-coated chocolate pieces
Direction
In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside.
Line a cookie sheet with wax paper. Stick 4 chow mein noodles into each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.
Nutrition Information
Calories: 165 calories
Total Fat: 7.7 g
Cholesterol: 3 mg
Sodium: 48 mg
Total Carbohydrate: 23.9 g
Protein: 1.7 g
Five Can Casserole
"Just the thing for a quick supper."
Serving: 6 | Prep: 10 m | Cook: 25 m | Ready in: 35 m
Ingredients
1 (6 ounce) can chicken chunks, drained
1 (5 ounce) can evaporated milk
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) can chow mein noodles
Direction
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Stir the chicken, milk, cream of chicken soup, cream of mushroom soup, and noodles together in a mixing bowl; pour into the prepared casserole dish. Bake in the preheated oven until hot and bubbly, about 25 minutes.
Nutrition Information
Calories: 283 calories
Total Fat: 15 g
Cholesterol: 28 mg
Sodium: 1001 mg
Total Carbohydrate: 23.6 g
Protein: 13.4 g
Fresh Vegetable StirFry with Peppery Orange Beef
"Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!"
Serving: 8 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
2 cups uncooked long grain white rice
1 quart water
1 tablespoon light sesame oil
4 cloves garlic, crushed
5 tablespoons butter
2 pounds flank steak, cut into thin strips
salt to taste
4 teaspoons red pepper flakes
3 1/2 tablespoons teriyaki sauce
12 ounces fresh mushrooms, sliced
1 large sweet onion, sliced
1/2 head cabbage, sliced into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 teaspoon cornstarch
1 tablespoon brown sugar
1/2 cup
beef broth
2 tablespoons orange jam
1 (5 ounce) can chow mein noodles
mustard powder to taste
Direction
In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
