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East Indian Snack

chef.jackson's picture
Ingredients
  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
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.
Makes about 6 cups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Snack
Method: 
Slow Cooked
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
20 Minutes

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