One of the dearest families I know is the one I work for.  I love taking care of their three little ones and helping around the house.  So you can imagine how thrilled I was when they invited my family over a few Sundays back.

Having taken on the task of fitting all of us in their little house, we could not expect them to provide all of dinner that night, let alone make something allergy-friendly for Katie and I (though she did provide us a yummy dessert of frozen coconut milk yogurt - yummm!).  As I prepared to make oriental coleslaw for the family, I remembered it had ramen noodles in it.  I would have been a bit crushed if our experiment with an allergy-friendly version hadn't turned out so well.  The rice vermicelli is also known as thin rice noodles.  Thai kitchen was the brand we used.

1/2 T. butter or butter substitute

1/2 c. rice vermicelli, crushed into small pieces

1/2 c. slivered almonds, toasted

1 pkg. broccoli slaw

Dressing:

1 1/2 T. sesame oil

2 T.  rice vinegar

2 T.  sugar

2 T.  canola oil

1/2 T. honey

1 T.  gluten-free soy sauce

1/2 t.  pepper

1/4 t.  salt

1/2 T. sesame oil (for sprinkling over top at end)

Mix up all ingredients for dressing, set aside.  In a saucepan, melt butter then add vermicelli.  Cook until noodles are light brown.  Mix noodles, broccoli slaw, and slivered almonds.  Toss with dressing.  Sprinkle remaining 1/2 T. sesame oil over top.  Refrigerate for a few hours or overnight before serving.