Type what you have

Ingredients

• ✓ chow mein noodle
• canola oil
• sesame seed
• almond
• honey
• olive oil
• white sugar
• apple cider vinegar
• soy sauce
• bok choy

Instructions

1. 1 Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.
2. 2 Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.
3. 3 Place bok choy into a salad bowl.
4. 4 Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.
5. 5 Mix dressing well; serve alongside the salad.

By SpellsCooking

Ingredients

• ✓ chow mein noodle
• cooking spray
• ground beef
• onion
• celery
• cream of chicken soup
• rice
• almond
• water
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet for 5 minutes. Add onion and celery; cook and stir until vegetables have slightly softened, about 5 minutes. Remove from heat.
3. 3 Mix together condensed soup, cooked rice, almonds, water, and soy sauce in a large bowl until well combined. Stir in beef mixture. Pour into the prepared baking dish. Top with chow mein noodles.
4. 4 Bake casserole in the preheated oven until heated through, about 20 minutes.

By Cindy

Ingredients

• ✓ chow mein noodle
• vegetable oil
• onion
• shrimp
• beef consomme
• celery
• salt
• bean sprout
• mushroom
• water
• cornstarch
• soy sauce
• sugar

Instructions

1. 1 Bring a large pot of water to a boil. Add chow mein 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.
2. 2 While noodles cook, heat oil in a large pot over medium heat. Add onions and cook and stir until golden, 5 to 7 minutes. Add shrimp and cook and stir until they are bright pink on the outside and the meat is opaque, about 5 minutes. Add consomme, celery, and salt; cook, covered, for 5 minutes. Add bean sprouts and mushrooms and bring to a simmer.
3. 3 Blend water, cornstarch, soy sauce, and sugar together in a small bowl. Add mixture to the pot and simmer for 5 minutes. Serve over cooked chow mein noodles.

By kim

Ingredients

• ✓ chow mein noodle
• orange juice
• orange zest
• soy sauce
• salt
• garlic
• brown sugar
• vegetable oil
• chicken breast
• all-purpose flour
• bean sprout

Instructions

1. 1 In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
2. 2 Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. 3 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.

By Kelly Dale-Carpenter

Ingredients

• ✓ chow mein noodle
• cream of chicken soup
• chicken breast
• milk
• rice
• pineapple tidbit
• cheddar cheese
• celery
• green bell pepper
• green onion
• coconut
• almond
• soy sauce

Instructions

1. 1 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.
2. 2 Spoon 1/2 cup rice onto each of 8 plates. Layer each serving of rice with chow mein noodles, chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

By Maria Tedjamulia

Ingredients

• ✓ chow mein noodle
• soy sauce
• honey
• fish sauce
• vegetable oil
• red curry paste
• garlic
• ginger
• coconut milk
• pork loin chop
• carrot
• sugar snap pea
• cilantro
• lime

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
2. 2 Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
3. 3 Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
4. 4 Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
5. 5 Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

By thedailygourmet

Ingredients

• ✓ chow mein noodle
• cooking spray
• ground beef
• cream of mushroom soup
• cream of celery soup
• water chestnut
• celery
• water
• colby-jack cheese
• almond
• mushroom
• soy sauce
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the prepared baking dish.
3. 3 Add condensed soups, water chestnuts, celery, water, Colby-Jack cheese, almonds, mushrooms, soy sauce, and pepper to the baking dish; stir with beef until well combined. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven for 45 minutes. Remove foil and sprinkle chow mein noodles over top of casserole. Continue baking until casserole is browned around the edges, about 30 minutes more.

By mike_noodles

Ingredients

• ✓ chow mein noodle
• olive oil
• chicken breast
• chicken broth
• cream of mushroom soup
• basil
• parsley
• rice
• pineapple
• green bell pepper
• cheddar cheese
• tomato
• almond
• green onion
• coconut

Instructions

1. 1 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.
2. 2 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.

By J

Ingredients

• ✓ chow mein noodle
• soy sauce
• oyster sauce
• hoisin sauce
• red wine vinegar
• sesame oil
• garlic powder
• honey
• chile sauce
• black pepper
• flat iron steak
• broccoli
• olive oil
• onion
• garlic

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
2. 2 Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
3. 3 Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

By Raquel Teixeira

Ingredients

• ✓ chow mein noodle
• soy sauce
• garlic
• five-spice powder
• sugar
• paprika
• chicken bouillon granules
• pork tenderloin
• vegetable oil
• water
• rice noodle
• bean sprout
• lettuce
• green onion
• basil
• cilantro

Instructions

1. 1 Whisk soy sauce, garlic, five-spice powder, sugar, paprika, and bouillon granules together in a large glass or ceramic bowl. Add pork; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
2. 2 Remove pork from marinade and shake off excess. Discard remaining marinade.
3. 3 Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
4. 4 Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half-tender, about 30 seconds. Add bean sprouts to water and noodles; continue cooking until noodles are tender yet firm to the bite, about 30 seconds more. Drain.
5. 5 Combine noodles and pork mixture together in a large serving dish. Top with lettuce, green onions, basil, cilantro, and chow mein.

By Michael Kuhn

Ingredients

• ✓ chow mein noodle
• soy sauce
• cornstarch
• sesame oil
• chicken breast
• chicken broth
• oyster sauce
• white sugar
• vegetable oil
• garlic
• bok choy
• zucchini
• sugar snap pea
• carrot
• green onion

Instructions

1. 1 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.
2. 2 Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
3. 3 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.
4. 4 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.

By Allrecipes

Ingredients

• ✓ chow mein noodle
• chicken stock
• sherry
• oyster sauce
• soy sauce
• sesame oil
• brown sugar
• black pepper
• canola oil
• carrot
• onion
• celery
• ginger
• garlic
• shrimp
• bean sprout
• green onion
• baby spinach

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
2. 2 Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
3. 3 Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
4. 4 Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

By Pam Lolley

Ingredients

• ✓ chow mein noodle
• green onion
• everything bagel seasoning
• carrot
• onion
• green bell pepper
• red bell pepper
• red pepper flakes
• grapeseed oil
• beef steak
• carne asada
• tapioca flour
• onion powder
• ginger paste
• garlic
• tamari
• brown sugar
• pineapple juice
• water

Instructions

1. 1 Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
3. 3 Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
6. 6 Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

By thedailygourmet

Ingredients

• ✓ chow mein noodle
• green onion
• onion
• bean sprout
• carrot
• celery
• canola oil
• sugar
• rice wine vinegar
• oyster sauce
• soy sauce
• chicken broth
• chicken breast
• black pepper
• sesame oil
• cornstarch
• soy sauce
• rice wine vinegar
• water

Instructions

1. 1 Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
2. 2 Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
3. 3 Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
4. 4 Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

By tishasc22

Ingredients

• ✓ chow mein noodle
• mustard powder
• orange jam
• beef broth
• brown sugar
• cornstarch
• yellow bell pepper
• red bell pepper
• green bell pepper
• cabbage
• sweet onion
• mushroom
• teriyaki sauce
• red pepper flake
• salt
• flank steak
• butter
• garlic
• sesame oil
• water
• long grain white rice

Instructions

1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.

By BRITTANYDEAR

Ingredients

• ✓ chow mein noodle
• cilantro
• chile-garlic sauce
• snow pea
• black pepper
• salt
• broccoli
• yellow bell pepper
• tomato
• spaghetti
• teriyaki marinade
• chicken breast
• black pepper
• garlic
• sugar
• ginger
• canola oil
• sesame oil
• grapeseed oil
• rice wine vinegar
• soy sauce

Instructions

1. 1 Combine soy sauce, rice wine vinegar, grapeseed oil, sesame oil, canola oil, ginger, sugar, garlic, and black pepper in a blender; blend until smooth. Place dressing in the refrigerator for at least 30 minutes.
2. 2 Slice each chicken breast down through the center to split breasts into 6 pieces. Place chicken and teriyaki marinade into a gallon-sized zip-top bag. Seal the bag tightly and shake until chicken is completely coated with marinade. Place in the refrigerator for at least 30 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain pasta, rinse with cold water, drain again, and place in the refrigerator until ready to assemble salad.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Place chicken on the preheated grill and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Slice into even strips.
7. 7 Place cold pasta in a large mixing bowl. Add tomato, bell pepper, broccoli florets, salt, and black pepper. Add chilled dressing and mix well with tongs. Serve pasta on a plate and sprinkle with chow mein noodles. Place chicken strips and snow peas on the side. Garnish with chile-garlic sauce and cilantro sprig.

By Julio Cardinale

Ingredients

• ✓ chow mein noodle
• chocolate confectioners' coating

Instructions

1. 1 Chop chocolate confectioners' coating; place in a heat-proof bowl set over a bowl of simmering water. Cook, stirring occasionally, until melted and smooth.
2. 2 Off heat, add chow mein noodles; stir until evenly coated and distributed.
3. 3 Drop chocolate mixture by spoonfuls of desired size onto waxed paper. Cool completely before storing or serving.

By Jamie

Ingredients

• ✓ chow mein noodle
• butterscotch chip
• peanut

Instructions

1. 1 In a medium saucepan, melt butterscotch chips over low heat, stirring constantly. Stir in chow mein noodles and peanuts.
2. 2 Drop by teaspoonfuls onto foil. Let stand until cool.

By Carol

Ingredients

• ✓ chow mein noodle
• marshmallow
• butter

Instructions

1. 1 Butter a 12-cup muffin tin.
2. 2 Combine marshmallows and butter in a saucepan over medium heat; stir until melted. Stir in chow mein noodles until completely coated.
3. 3 Butter your fingers and press mixture into the bottom and sides of the prepared muffin cups. Refrigerate until firm, about 1 hour.

By Lindibakes

Ingredients

• ✓ chow mein noodle
• semisweet chocolate chip
• raisin
• peanut

Instructions

1. 1 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!

By Mom of 2

Ingredients

• ✓ chow mein noodle
• semisweet chocolate chip
• peanut butter chips
• peanut

Instructions

1. 1 Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
2. 2 Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
3. 3 Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet.
4. 4 Refrigerate until set, about 2 hours.

By Kasey

Ingredients

• ✓ chow mein noodle
• butter
• marshmallow
• caramel
• water
• peanut butter

Instructions

1. 1 Melt butter with marshmallows over low heat - stir until smooth.
2. 2 Add noodles - toss until coated.
3. 3 Drop spoonfuls of noodle mixture onto a greased baking sheet.
4. 4 Melt caramels with water over low heat - stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill.

By J Cooke

Ingredients

• ✓ chow mein noodle
• cooking oil
• miniature marshmallow
• butter
• jellybean

Instructions

1. 1 Line a baking sheet with aluminum foil; coat with cooking spray.
2. 2 Place noodles in a large bowl. Combine marshmallows and 3 tablespoons butter in a medium saucepan over medium heat; stir until melted and smooth. Pour marshmallow mixture over noodles; stir until well coated.
3. 3 Rub hands with some butter; form noodle mixture into 6 round balls. Place balls on the prepared baking sheet. Press center of each ball with the back of a teaspoon to make a hollow indentation. Set nests aside until firm.
4. 4 Fill each nest with candies.

By Rosina

Ingredients

• ✓ chow mein noodle
• semisweet chocolate chip
• butterscotch chip
• cashew
• wax paper

Instructions

1. 1 Combine chocolate and butterscotch chips in a heavy saucepan over low heat; stir constantly until melted and smooth.
2. 2 Remove from heat and add chow mein noodles. Add nuts and mix quickly to coat. Spoon out tablespoons of the mixture onto wax paper; allow to cool.

By Mary Ellen

Ingredients

• ✓ chow mein noodle
• butter
• garlic
• red thai chili pepper
• white miso paste
• milk
• heavy cream
• sriracha sauce
• everything bagel seasoning

Instructions

1. 1 Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat according to package directions until cooked through but still firm to the bite, 4 to 5 minutes. Drain and set aside.
2. 2 Meanwhile, melt butter in a large skillet and add minced garlic and 1 whole chili pepper. Stir until fragrant, 1 to 2 minutes. Meanwhile, finely chop remaining chili pepper with a sharp knife and add to the butter. Add miso paste and stir to break down paste. Add milk, cream, and Sriracha. Cook and stir until sauce thickens, 3 to 5 minutes. Retrieve whole chili pepper, discard.
3. 3 Combine cooked noodles with sauce, stirring to coat. Divide amongst 6 serving dishes, and top with everything seasoning blend.

By thedailygourmet

Ingredients

• ✓ chow mein noodle
• waxed paper
• butterscotch chip
• peanut butter
• peanut

Instructions

1. 1 Line a baking tray with waxed paper.
2. 2 Place butterscotch chips and peanut butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
3. 3 Stir noodles and peanuts into melted peanut butter mixture.
4. 4 Drop dough by forkfuls onto the prepared tray. Allow to cool at room temperature until set.

By Carole Zee

Ingredients

• ✓ chow mein noodle
• olive oil
• white vinegar
• white sugar
• soy sauce
• baby bok choy
• green onion
• almond

Instructions

1. 1 In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
2. 2 Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

By SYS1

Ingredients

• ✓ chow mein noodle
• miniature marshmallow
• peanut butter
• butter
• cooking spray
• milk chocolate egg

Instructions

1. 1 Place marshmallows, peanut butter, and butter in a saucepan; cook and stir over medium heat until the marshmallows have melted completely, about 5 minutes.
2. 2 Put chow mein noodles into a large bowl; pour marshmallow mixture over noodles and stir to coat.
3. 3 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.

By Jilly

Ingredients

• ✓ chow mein noodle
• long grain white rice
• water
• chicken breast
• cream of chicken soup
• cheddar cheese
• tomato
• green onion
• pineapple
• coconut

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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!

By JACQUI372

Ingredients

• ✓ chow mein noodle
• popcorn
• peanut
• butter
• soy sauce
• lime juice
• sesame oil
• sriracha sauce
• ginger

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
2. 2 Combine popcorn, chow mein noodles, and peanuts in a large bowl.
3. 3 Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
4. 4 Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

By lutzflcat