In a 13x9x2-inch baking pan, stir together broken rice cakes, chow mein noodles, corn cereal or oyster crackers and soy nuts.
In a small saucepan, heat butter, soy sauce, and curry powder over low heat until butter melts. Drizzle butter mixture over rice cake mixture, tossing to coat.
Bake in a 300° oven for 20 minutes, stirring once or twice. Cool before serving. Store in an airtight container for up to 5 days.