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FROM
THE
Inspired by
traditional flavors
from the Far East
SINCE 1981
CHINESE CHICKEN SALAD
OUR SIGNATURE RECIPE
¹⁄ ³ cup Feast From The East’s
Sesame Dressing or
Light Sesame Dressing
8 cups sliced Romaine Lettuce
1½ cups cooked shredded Chicken
4 tbs chopped green onions
1½ tbs natural sesame seeds (unhulled)
3 tbs sliced natural almonds
2 cups Feast From The East’s
Wonton Strips
DIRECTIONS (SERVES 4)
• Place romaine lettuce in salad bowl.
• Top with chicken, Wonton Strips,
green onions, almonds, seeds.
• Pour Sesame Dressing over salad
and toss well.
ALSO ANNT
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WR AP
SERVING SUGGESTION
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[email protected] 1.866.731.1670 Monday-Friday, 11 am - 4 pm PST
FROM
THE
Inspired by
traditional flavors
from the Far East
SINCE 1981
EASY HAWAIIAN STYLE
SOMEN SALAD
1
package of Japanese somen noodles
boiled according to directions and chilled
1 small head of iceberg lettuce cut in
small 1/2 inch slices
2 stalks of green onions sliced thin
1 cup of shredded chicken
½ cup kamaboko (fish cake)
2 T shoga (red ginger)
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DIRECTIONS (SERVES 4)
• For sauce use 1 cup of Sesame
Dressing or Light Sesame Dressing
and 3 T to 4 T soy sauce
• Put the dressing and soy sauce in
a jar with a tight lid and shake well.
• In a large sushi style plate place the
iceberg lettuce. Put the chilled
somen noodles on top of the lettuce.
Sprinkle chicken, green onions,
kamaboko, and shoga.
• Sauce can be put on entire salad
or individual portions.
QUESTIONS, COMMENTS, OR RECIPE IDEAS?
WE WANT TO HEAR FROM YOU!
[email protected] 1.866.731.1670 Monday-Friday, 11 am - 4 pm PST
FROM
THE
Inspired by
traditional flavors
from the Far East
SINCE 1981
MISO CRUNCHY SALAD
¹⁄³ cup Feast From The East’s
Miso Sesame Dressing
2½ cups Cole Slaw Mix
2½ cups shredded Iceberg Lettuce
¼ cup fresh Cilantro leaves
2 cups fried Maifun (rice stick noodles)
1 cup Feast From The East’s Wonton Strips
2 tsp natural Sesame Seeds (unhulled)
3 tbs toasted Slivered Almonds
½ cup Mandarin Orange segments
1 tbs pickled Red Ginger (Beni Shoga)
½ cup cooked Shrimp (31-35 count)
DIRECTIONS (SERVES 4)
• Place lettuce, coleslaw, cilantro,
Wonton Strips, maifun, and shrimp
in bowl.
• Toss with Miso Sesame Dressing.
• Top with almonds, seeds, oranges,
and ginger.
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WE WANT TO HEAR FROM YOU!
[email protected] 1.866.731.1670 Monday-Friday, 11 am - 4 pm PST
FROM
THE
SINCE 1981
Inspired by
traditional flavors
from the Far East
SPINACH AND TOFU
WITH MISO SESAME DRESSING
1
½
1
½
1
½
bunch of spinach boiled and drained
pkg of tuft medium cut into ½” cubes
small pkg of wake (seaweed) optional
cup boiled bean sprout
tsb roasted sesame sseeds
cup or more of Miso Sesame Dressing
DIRECTIONS (SERVES 4)
• Lightly toss spinach and tofu,
mix in wakeme
• Add dressing and to with
sesame seeds
• Serve as a vegetable with teriyaki
chicken, grilled fish, or steak
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WE WANT TO HEAR FROM YOU!
[email protected] 1.866.731.1670 Monday-Friday, 11 am - 4 pm PST
FROM
THE
Inspired by
traditional flavors
from the Far East
SINCE 1981
SOYETTE SALSA SALAD
¹⁄³ cup Feast From The East’s
Onion Soyette Dressing
3 cups shredded Iceberg Lettuce
1 cup diced Tomatoes
1 cup diced Cucumbers
(seeds removed)
½ cup diced White Onion
¼ cup fresh Cilantro leaves
1 medium Avocado, diced (optional)
2 tbs chopped Red Onion (optional)
DIRECTIONS (SERVES 2)
• Mix tomato, cucumber, onion,
and cilantro in bowl.
• Place lettuce in each individual
serving bowl. Top with diced mixture.
• Top each serving with avocado
slices (optional).
• Pour dressing over each serving.
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[email protected] 1.866.731.1670 Monday-Friday, 11 am - 4 pm PST
FROM
THE
SINCE 1981
Inspired by
traditional flavors
from the Far East
SWEET & SOUR FRUIT SALAD
4 cups fresh baby spinach
¼ cup blueberries
¼ cup strawberries remove stem
and slice
¼ cup mandarin oranges (drained)
¼ cup red grapes
¼ cup pineapple chunks
1 tbs dried sweetened cranberries
2 tbs natural sliced almonds
¼ cup of Feast from the East’s
Sweet & Sour Dressing
DIRECTIONS (SERVES 4-6)
• Toss spinach with Sweet & Sour
Dressing, cranberries, and almonds.
Place in small serving bowl.
• Arrange fruits on top of spinach.
• Sprinkle chow mein noodles on
the parameters of the salad.
• Lightly drizzle Sweet & Sour Dressing
over fruits before serving.
• TIP: strawberries and pineapples are
slightly sour, use sparingly.
• TIP: save extra fruit for a healthy
snack later on.
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QUESTIONS, COMMENTS, OR RECIPE IDEAS?
WE WANT TO HEAR FROM YOU!
[email protected] 1.866.731.1670 Monday-Friday, 11 am - 4 pm PST
FROM
THE
SINCE 1981
Inspired by
traditional flavors
from the Far East
SWEET & SOUR SPINACH SALAD
¹⁄³ cup Feast From The East’s
Sweet & Sour Dressing
8 cups fresh baby spinach
½ cup sliced water chestnuts,
rinsed and drained
1 cup bean sprouts
6 slices cooked bacon, cut into
bite size pieces
2 hard cooked eggs, sliced
DIRECTIONS (SERVES 2-4)
• Toss spinach with our Sweet &
Sour Dressing, place in salad bowl.
• Soak water chestnuts in salt water
for 10 min, drain.
• Arrange bacon, bean sprouts, egg,
water chestnuts on top of spinach.
Drizzle with dressing.
• Serve additional dressing on the side.
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[email protected] 1.866.731.1670 Monday-Friday, 11 am - 4 pm PST
FROM
THE
Inspired by
traditional flavors
from the Far East
SINCE 1981
TERIYAKI MEATBALLS
1 lb. lean ground beef or chicken
1 egg
½ cup panko bread crumbs
2 tbsp. minced onions
salt and pepper to taste
1 bottle of Teriyaki Sauce
DIRECTIONS (SERVES 6)
• Mix all ingredients on bowl
• Form about 20-25 meatballs
• Fry in small amount of oil until cooked.
• Pour Teriyaki Sauce into sauce pan and
cook meatballs until sauce is cooking.
GREAT
FOR
PARTIES!
QUESTIONS, COMMENTS, OR RECIPE IDEAS?
WE WANT TO HEAR FROM YOU!
[email protected] 1.866.731.1670 Monday-Friday, 11 am - 4 pm PST
FROM
THE
Inspired by
traditional flavors
from the Far East
SINCE 1981
TERIYAKI SPAM MUSUBI
1 can Spam
8-10 cups cooked Japanese short grain
rice (approx 3-4 cups unccooked)
4 nori seaweed (full sheets)
1 cup of Feast from the East’s
Teriyaki Sauce
1 Large rectangular Musubi Press
and Mold, (clear plastic, approx
dim: 8” L x 2” D x 1.5” H)
Furikake (flavor of your choice)
DIRECTIONS (MAKES 16 PIECES)
• Cut spam into 8 slices (make cuts parallel
to top of can).
• Arrange all 8 slices in large nonstick frying
pan. Sear both sides of each slice.
• Pour teriyaki sauce in pan with spam and
cook until sauce reduces and caramelizes
(do not burn).
• Set aside cooked teriyaki spam on
clean dish.
• Place empty musubi mold on top of
ONE sheet of seaweed, in the center.
• Fill entire length of mold about 1/3 full with rice
and gently push rice down with musubi press.
Lightly sprinkle furikake on top of rice.
• Place two slices of teriyaki spam on top
of pressed rice. Lightly sprinkle furikake on top
of spam (optional).
• Fill top of musubi mold with rice and gently
push rice down with musubi press. Remove mold.
• Fold seaweed up along side and over top
of spam musubi.
• Cut into 4 pieces immediately before serving.
• Repeat for remaining 3 sheets of seaweed.
GREAT
FOR
PARTIES!
QUESTIONS, COMMENTS, OR RECIPE IDEAS?
WE WANT TO HEAR FROM YOU!
[email protected] 1.866.731.1670 Monday-Friday, 11 am - 4 pm PST
FROM
THE
SINCE 1981
Inspired by
traditional flavors
from the Far East
WONTON STRIPES
• Great as a salad topping! Put them on your favorite salad instead of
croutons for a lighter crunch.
• Serve with your favorite dips! Try with Salsa, Guacamole, Hummus,
Onion Dip, Ranch, or our Sweet & Sour Dressing.
• Add some crunch to your ice cream! Coat with cinnamon and sugar
and enjoy with your favorite ice cream. Serve whole or crumbled.
GREAT
FOR !
S
E
I
T
R
A
P
QUESTIONS, COMMENTS, OR RECIPE IDEAS?
WE WANT TO HEAR FROM YOU!
[email protected] 1.866.731.1670 Monday-Friday, 11 am - 4 pm PST