Preparation time: 20 minutes


Cooking time: 30 minutes

Servings: 2



300g shelled raw king prawns, deveined

4 tablespoons of tamari

4 tablespoons of extra virgin olive oil

150g buckwheat noodles

2 garlic clove, finely chopped

2 bird’s eye chili, finely chopped

2 tablespoons of finely chopped fresh ginger

40g of red onions, finely sliced

80g of celery, trimmed and sliced

150g green beans, chopped

100g kale, roughly chopped

200ml of chicken stock

10g of Lovage or celery leaves




  • Place a saucepan over high heat and cook the prawns for 2–3 minutes in 1 teaspoon of oil and 1 teaspoon of tamari. Take the prawns out of the saucepan and wipe the saucepan with kitchen paper.
  • Cook the noodles 5–8 minutes or as stated in the packet in boiling water, bring down, drain and keep. With the remaining oil and over a medium-high heat, fry the garlic, red onion, celery, beans, chili, ginger, and kale. Add the stock and allow boiling for 1-2 minutes to ensure the vegetable is cooked properly, though crunchy
  • Add to the pan the prawns, noodles and Lovage/celery leaves and allow boiling. Serve.


Nutrition: Calories: 228 Cal Fat: 93.59 g Protein: 18.21 g Sugar: 60.79 g