East indian snack
1 Servings
Ingredients
| Quantity | 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 |
Directions
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