80g/2¾oz rice noodles - medium or vermicelli, soaked and drained as per packet instructions
fat pinch ground cinnamon
fat pinch ground cloves
* To concentrate, simply reduce the stock down by half, to increase the flavor.
On a high heat, heat the oil in a large wok. Add the ginger, star anise, cinnamon and the sliced leafy stems of celery, reserve the celery leaves for a garnish. Cook, stirring, for 1 minute. Stir in the gluten free soy sauce and leave to simmer for 30 seconds.
Add 100ml/3½fl oz of the chicken stock concentrate, the garlic infused oil and the soft brown sugar, stir until everything’s well combined and bring to the boil.
Add the shrimp, immersing them in the liquid. Simmer until the shrimp are cooked through. Finally, add the drained noodles and stir well – I find a couple of pasta forks, one in each hand, best for this – so that everything is combined, and most of the dark liquid is absorbed.
Add the pinches of ground cinnamon and cloves, stir again, and if you’re not serving straight from the wok, pour into a serving bowl, and sprinkle with the reserved chopped celery leaves.