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East Indian Snack

chef.austin's picture
Ingredients
  Canned chinese noodles 5 Ounce (1 Can, Crisp)
  Salted cashew nuts 6 Ounce (1 1/2 Cups)
  Chex rice cereal 2 Cup (32 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Curry powder 1 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Margarine/Butter 1⁄4 Cup (4 tbs), melted
  Soy sauce 1 Tablespoon
Directions

MAKING
1) In a slow cooker, add the noodles, cashews, cereal and coconut, mix well ; sprinkle with the curry and ginger ; lastly, drizzle the mixture with the margarine or butter and soy sauce, toss well.
2) Cook, covered on LOW for about 3-4 hrs; uncover and cook for the last 30-40 min.

SERVING
3) Serve when desired as an appetizer or as a snack.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Snack
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Cashew
Preparation Time: 
20 Minutes
Cook Time: 
240 Minutes
Ready In: 
0 Minutes
Servings: 
4

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