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East Indian Snack

1 5 ounces can crisp Chinese noodles
1 6 1/4 ounce salted cashew nuts
2 cups rice Chex
1/8 cup toasted coconut
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 cup melted butter
1 tablespoon soy sauce

In mixing bowl or slow cooker, mix together noodles, cashews, Rice Chex, and coconut. Sprinkle with curry and ginger. Add butter and soy sauce. Toss until well mixed. Cover and cook in slow cooker on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack.

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