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: heat the olive oil in a large pan and sauté the garlic and onion for 3 minutes or until translucent. add the rice and sauté for a further 3 minutes, stirring occasionally to ensure the rice doesn't stick. add the vegetable stock and saffron and simmer for 20 minutes or until all but a little bit of the liquid has been absorbed. stir in the peas. coat the artichokes with half of the lemon juice and then add to the pan. continue cooking until the rice is tender, topping up with additional hot water if needed. serve the paella with lemon wedges to garnish.