2 qts. freshly popped popcorn, unsalted
1 (6 1/2 oz.) can cashew nuts
1 (5 oz.) can chow mein noodles
1/4 c. butter, melted
1 1/2 tbsp. soy sauce
3/4 tsp. ground ginger

Combine popcorn, nuts, and noodles. Combine butter, soy sauce, and ginger, stirring well; pour over popcorn mixture. Toss well. Pour into a 10x15x1 inch jelly roll pan. Bake at 350 degrees for 5 to 10 minutes. Store in an airtight container. Yield: about 2 1/2 quarts.