Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large pot, bring 3 quarts water to a boil. add noodles, stir to prevent sticking. cook until tender, about 4 minutes. drain well and set aside. meanwhile, in large wok or skillet, heat oil over medium-high heat. add garlic and bell pepper and stir-fry 3 minutes. stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes. add soy sauce and lime juice and bring to a simmer. cook, stirring often, 2 to 3 minutes more. stir in cooked noodles and cilantro. divide noodle mixture among plates. sprinkle with cashews, scallions, and bean sprouts and serve right away.

Target recipe: pour 3 tablespoons water over saffron in a small bowl and set aside. sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. rinse and drain. heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. sprinkle with paprika and toss. add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste. bring to a boil and simmer for 15 minutes, uncovered, stirring frequently. fold in the mushrooms, green beans and chickpeas. cook for another 15 minutes and serve immediately.