Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water. set aside. combine cornstarch and chicken broth and set aside. prepare all the vegetables and the chicken. heat 1 tablespoon oil in wok or large, heavy skillet. stir-fry peppers, garlic, snow peas and mushrooms until crisp tender. remove from skillet and set aside. add remaining 1 tablespoon oil to wok and heat. stir-fry chicken slices until cooked, about 3-5 minutes. stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil. return vegetables to skillet along with soy sauce. drain noodles and add to skillet. stir-fry until mixture is heated through and sauce has thickened. 6 servings.

Target recipe: heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). stir in gelatin mixture. chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. turn into mold and chill. unmold on a chilled platter and garnish with lettuce, tomatoes and olives. serve with mayonnaise.