| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | East Indian | 1 | Servings | |
INGREDIENTS
| 5 | oz | Can crisp Chinese noodles |
| 6 1/4 | oz | Package salted cashew nuts |
| 2 | c | Rice Chex® |
| 1/8 | c | Toasted coconut |
| 1 | ts | Curry powder |
| 1/4 | ts | Ground ginger |
| 1/4 | c | Melted butter |
| 1 | tb | Soy sauce |
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. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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