Recipe of the Week: East Indian Snack

Ingredients:

• 1 (5 oz) can crisp Chinese noodles
• 1 (6 1/4 oz) package salted cashew nuts
• 2 cups Rice Chex
• 1/2 cup toasted coconut
• 1 tsp curry powder
• 1/4 tsp ground ginger
• 1/4 cup melted butter
• 1 Tbsp soy sauce

Directions:

1. In a mixing bowl or pot, mix together noodles, cashews, Rice Chex, and coconut.
2. Sprinkle with curry and ginger.
3. Add butter and soy sauce.
4. Toss until well mixed.
5. Cover and cook on low 3 to 4 hours.
6. Uncover the last 30 to 40 minutes.

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