East indian snack

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.

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