If using frozen shrimps, place them in a bowl filled with cool water and set aside.

Heat olive oil in a skillet on medium heat, when the pan is hot add carrots and celery with a pinch of salt. Cook for about 7 minutes stirring often, add the broccoli, stir it all together and cover with a lid. You may need to add a little more olive oil or a little water to prevent sticking.

Add the thawed shrimps to the vegetables and stir again. Cover with a lid.

Cook the rice noodles according to the package instructions. Once the shrimps have turned pink, toss in the collards, along with the sesame oil and tamari- stir everything well and cover for another 2-3 minutes or until the collards have wilted but still bright green.

Tip: Serve noodles over top of the rice noodles and garnish with chopped green onions, cilantro, and red chilli flakes.