East Indian Snack
|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|
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.
3) Serve when desired as an appetizer or as a snack.