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.

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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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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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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

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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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 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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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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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 STRIPS • 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