Ingredients

4-1/2 cups crispy chow mein noodles4 cups Rice Chex1 can (9-3/4 ounces) salted cashews1 cup sweetened shredded coconut, toasted1/2 cup butter, melted2 tablespoons reduced-sodium soy sauce2-1/4 teaspoons curry powder3/4 teaspoon ground ginger

Preparation

In a 5-qt. slow cooker, combine the noodles, cereal, cashews and coconut. In a small bowl, whisk the butter, soy sauce, curry powder and ginger; drizzle over cereal mixture and mix well.

Cover and cook on low for 2-1/2 hours, stirring every 30 minutes. Serve warm or at room temperature.