East Indian Snack

Recipe Ingredients

1		Crisp Chinese noodles
1		Salted cashew nuts
2 cups	320g / 11oz	Rice Chex
1/8 cup	11g / 0.4oz	Toasted coconut
1 teaspoon	5ml	Curry powder
1/4 teaspoon	1.3ml	Ground ginger
1/4 cup	49g / 1.7oz	Melted butter
1 tablespoon	15ml	Soy sauce

Recipe Instructions

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.

Source:
Chef Fred Haines, 33rd Street Bistro, Sacramento, CA

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