Not too long ago, I ordered a bunch of fun seasoning mixes from Mystic Blue Spice Company. They all smell so good! Yesterday I needed to make some party mix to sell for my daughter’s dance fundraiser and thought an Asian-spiced mix would be fun to try with their Asian Dragon seasoning. It turned out fantastic … Thanks, Mystic Blue.
Asian Dragon Party Mix
- 6 cups of unsweetened cereal (your choice … I used 4 cups of rice chex, 2 cups of corn chex)
- 3 cups of pretzels
- 1 cup of peanuts
- 2 cups of mixed Chinese rice crackers or Asian snack mix
- 1 1/2 cups of wheat thins (or whatever other crackers or mix-ins you’d like to include)
- 1 or 2 packages of Ramen noodles, uncooked (just the noodles) … or chow mein noodles
- 6 Tablespoons butter
- A few drops of sesame oil (or hot pepper oil if you want it to have a little kick)
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Asian Dragon seasoning mix from Mystic Blue Spice Company (or other Asian seasoning mix … don’t use five spice, though … I don’t think that would work)
- 1/4 teaspoon garlic
Preheat the oven to 250 degrees. Mix the cereal, pretzels, peanuts, and crackers or snack mix in a large bowl or big flat baking dish (I used two 13x9x2 inch baking dishes). Crumble the Ramen noodles over top.
Put the butter, sesame oil, soy sauce, worcestershire sauce and seasonings in a microwave-safe mug or bowl, cover and microwave on medium for about 2 minutes or until the butter is melted. Stir to mix it all up together well. Drizzle over the cereal mixture and gently stir to coat more of the pieces.
Bake at 250 for 1 hour, stirring every fifteen minutes. Let cool, then store in an airtight container.
An Oriental-inspired salad-scape.
Because I was suddenly hungry and my son was making chicken nuggets and there were tangerines sitting in front of me and greens and a beautiful red bell pepper in the fridge. Not to mention a bottle of Oriental vinaigrette already made.
This is kind of a melange of all the oriental salads I’ve tried … tangerines or mandarin oranges are divine in an oriental salad … I was kind of wishing I had some chow mein noodles on hand, or some rice noodles I could fry up, but all I had for oriental-style noodles were Ramen noodles so yes, they went into the salad. Raw, crunchy, right out of the package.
Chinese Chicken Tangerine Salad
- Mixed greens
- 4 chicken nuggets or leftover cooked chicken, warmed and chopped
- Chopped onion
- 2 tangerines
- Chopped bell pepper
- Chow mein noodles, crumbled uncooked Ramen noodles, or rice noodles, deep fried till they are crunchy and puffy
- Toasted almonds (I know, there aren’t any in the picture … I remembered them after the photo shoot!)
- Oriental vinaigrette salad dressing
Fill the bowl 3/4 of the way with mixed greens. Arrange the other salad ingredients on top and drizzle with the oriental vinaigrette.
Oriental vinaigrette salad dressing
- 2 T. soy sauce
- 1/2 c. rice vinegar (or white vinegar)
- 2 T. honey
- 1-2 cloves garlic, chopped fine OR 1/4 t. granulated garlic
- 1/2 t. ground ginger OR 1 teaspoon of freshly grated ginger
- About 10 drops of sesame oil
- 1 T. canola oil
- 1 T. fish sauce
- 1 T. chinese mustard
Pour all ingredients into a bottle and shake well to blend the flavors. Refrigerate.
By the way, I’m horrible with chopsticks … can you tell from the picture?