This is a great snack to take on the go, with a little bit of spice and lots of texture! Inspired by a delicious Martha Stewart recipe.
Serves: 6 Prep Time: 10 Minutes Cook Time: 10 Minutes
2 packets instant ramen/noodles, broken into small pieces (we love Indo Mie)
2 cups raw nuts (we used peanuts and cashews)
1 cup cornflakes
1tsp Chinese five spice
2tsp curry powder
2tbsp Olivado macadamia oil
1tbsp honey, warmed to a liquid
1tbsp soy sauce (we love Lee Kum Kee)
1/2 cup wasabi peas
1. Preheat the oven to 200 degrees celsius fan bake.
2. On a baking tray, scatter the broken noodles, nuts and cornflakes. Sprinkle over the five spice and curry powder, then drizzle over the oil and toss until evenly coated.
3. Bake for 5 minutes, then remove from the oven and toss through the honey and soy. Return to the oven for another 5-10 minutes or until golden and crunchy.
4. Once cooled, stir through the wasabi peas and store in an airtight container for up to 1 week.