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Ingredients Jump to Instructions ↓

  1. East Indian Snack

  2. 1 can crisp Chinese noodles, (5-oz.)

  3. 1 tsp curry powder

  4. 1 package salted cashew nuts, (6 1/4-oz.)

  5. 1/4 tsp ground ginger

  6. 2 cups Rice Chex

  7. 1/4 cup melted butter

  8. 1/2 cup toasted coconut

  9. 1 tbs soy sauce

  10. In mixing bowl or slow-cooking pot, mix together noodles, cashews,

  11. Rice Chex, and coconut. Sprinkle with curry and ginger. Add butter

  12. and soy sauce. Toss until well mixed. Cover and cook in slow-cooking

  13. 3 to 4 hours. Uncover the last

  14. 30 to 40 minutes. Serve

  15. as appetizer or snack. Makes about 6 cups.

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