Chop Suey Snack Mix

Star Tested

Keeping within the theme of retro Chinatown, I created a snack mix inspired by Chinese-Canadian flavours and a nod to kids who went to high school in the ’90s and 2000s: crispy instant ramen seasoned with powdered broth. 3 cups (750 ml) each plain Shreddies cereal and crispy chow mein noodles 2 cups (500 ml) each wasabi peas, roasted unsalted cashews, roasted unsalted peanuts 2 packages instant vegetable ramen (or flavour of choice) 1 cup (250 ml) unsalted butter 2 tbsp (20 ml) each soy sauce and maple syrup 4 tsp (20 ml) sesame oil 1 tbsp (15 ml) ground white pepper 2 tsp (10 ml) salt 1 tsp (7 ml) each onion powder, garlic powder and ground Sichuan peppercorn 1/4 cup (60 ml) white or black sesame seeds

Preheat oven to 250 F (120 C). Prepare two large baking trays lined with parchment paper or a silicone baking mat. Set aside.

In a large mixing bowl, fold together Shreddies, noodles, peas, cashews and peanuts. Break ramen noodles into small pieces and place them into bowl. Reserve ramen seasoning packets for later. Set aside.

In a saucepan over low heat, melt butter. Do not let it bubble or brown. Whisk in soy sauce, maple syrup and sesame oil until well-incorporated. Whisk in white pepper, salt, onion powder, garlic powder, Sichuan pepper and contents of ramen seasoning packets. Continue to whisk until everything is well-incorporated.

Gently fold melted butter mixture into bowl of snacks, making sure everything is evenly coated. Fold in sesame seeds. Taste and adjust seasoning as necessary. Spread dressed snacks in a single layer across two lined baking sheets. Bake for 1hour. Remove from heat. Let cool completely before transferring to a serving bowl.

Makes 8 to 10 servings.