Set a nonstick skillet on medium heat and spray with a little olive oil or cooking spray. Once the pan is hot, toss in the raw shrimp and cook for about 5 minutes until it is no longer pink. Set the shrimp aside and using the same skillet, add safflower oil.
Once the oil is hot, toss in the bell pepper and celery. Cook until the outside edges are seared and the veggies are still crunchy.
While the veggies are cooking, mix together the ingredients for the sauce and set it aside.
Add the cooked shrimp and noodles to the skillet and toss the mixture together for about 1 minute. Reduce the heat, then move the mixture to one side of the skillet and pour in the sauce. Once the sauce begins to simmer/bubble, toss everything together in the skillet.
Cook for about 1 -2 minutes more, then plate. Add the garnish (if desired) and enjoy.