East Indian Snack
|Chinese noodles||5 Ounce (1 can, crisp)|
|Salted cashew nuts||6 1⁄4 Ounce (1 package)|
|Rice chex||2 Cup (32 tbs)|
|Toasted coconut||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Melted butter||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
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.
Makes about 6 cups.