Yield: 1 Servings
Measure | Ingredient |
---|---|
5 ounces | Can crisp Chinese noodles |
6¼ ounce | Package salted cashew nuts |
2 cups | Rice Chex® |
⅛ cup | Toasted coconut |
1 teaspoon | Curry powder |
¼ teaspoon | Ground ginger |
¼ cup | Melted butter |
1 tablespoon | Soy sauce |
In mixing bowl or slow-cooking pot, mix together noodles, cashews, Rice Chex, and coconut. Sprinkle with curry and ginger. Add butter and soy sauce. Toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack.
Recipe By :
File