Skip to main content

Asian-Flavoured Snack Mix

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This Asian-style snack mix is a vibrant, savoury alternative to traditional party nibbles. Combining the crunch of rice crackers and chow mein noodles with fluffy popcorn and buttery cashews, it offers a wonderful variety of textures. The glaze, enriched with hoisin, ginger and a hint of cayenne, provides a perfect balance of salty and sweet notes with a gentle warmth that builds with every handful.

Ideal for casual entertaining or as a homemade gift, this vegetarian snack is incredibly easy to prepare in large batches. The slow-roasting process in the oven ensures every element becomes perfectly crisp and infused with aromatic umami flavours. Serve it in large bowls at your next gathering or store it in an airtight container for a satisfying afternoon treat.

In this article:

Continue reading below

Ingredients for Asian-Flavoured Snack Mix

  • 1 stick (110g ) unsalted butter, cut into 8 pieces

  • 2 tablespoons sugar

  • 2 tablespoons soy sauce

  • 2 tablespoons hoisin sauce

  • 1 tablespoon Asian sesame oil

  • 3/4 teaspoons garlic powder

  • 3/4 teaspoons ground ginger

  • 3/4 teaspoons cayenne pepper

  • 1475g (90g) popped popcorn

  • 1100g (170g) rice cereal squares

  • 1 (140g) can chow mein noodles

  • 1 (90g) package Asian rice cracker snack mix

  • 300g salted roasted cashews or dry-roasted peanuts

  • 150g wasabi peas or dried peas

How to make Asian-Flavoured Snack Mix

Back to contents

Preheat oven to 121°C with racks in upper and lower thirds.

Melt butter in a small saucepan over medium-low heat and whisk in sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne. Remove from heat.

Combine popcorn, rice cereal, chow mein noodles, Asian snack mix, cashews and wasabi peas in a very large bowl. Drizzle with butter mixture and toss well to coat. Spread evenly in 2 large (18- by 13-inch) rimmed sheet pans.

Bake, stirring every 15 minutes, a total of 1 hour.

Cool completely in pans on racks.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.