1⁄3 pound (150g) shelled raw jumbo shrimp, deveined
2 teaspoons tamari (you can use soy sauce if you are not avoiding gluten)
2 teaspoons extra virgin olive oil
3 ounces (75g) soba (buckwheat noodles)
2 garlic cloves, finely chopped
1 Thai chili, finely chopped
1 teaspoon finely chopped fresh ginger
1⁄8 cup (20g) red onions, sliced
1⁄2 cup (45g) celery including leaves, trimmed and sliced, with leaves set aside
1⁄2 cup (75g) green beans, chopped
3⁄4 cup (50g) kale, roughly chopped
1⁄2 cup (100ml) chicken stock
Heat a frying pan over high heat, then cook the shrimp in 1 teaspoon of the tamari and 1 teaspoon of the oil for 2 to 3 minutes.
Transfer the shrimp to a plate. Wipe the pan out with a paper towel, as you’re going to use it again.
Cook the noodles in boiling water for 5 to 8 minutes or as directed on the package. Drain and set aside.
Meanwhile, fry the garlic, chili, ginger, red onion, celery (but not the leaves), green beans, and kale in the remaining tamari and oil over medium-high heat for 2 to 3 minutes. Add the stock and bring to a boil, then simmer for a minute or two, until the vegetables are cooked but still crunchy.
Add the shrimp, noodles, and celery leaves to the pan, bring back to a boil, then remove from the heat and serve.