Spicy Korean Ramen Stir-Fry

Servings: 1 to 2 

Time: 20 min

Level: Medium

Ingredients

• ½ cup leek, thinly sliced 
• ½ cup fennel bulb, thinly sliced 
• 1 cup assorted bell peppers, thinly sliced 
• 1 tbsp Lucky Foods’ Seoul “Gochujang” Korean Chili Pepper Paste
• 1/2 cup Nona Lim Broth of choice (vegan Miso Ramen Broth or Spicy Chicken Ramen Bone Broth)
• 1 heaping tbsp coconut cream (scooped from top of canned coconut meat or coconut butter) 
• 1 tsp minced garlic 
• ½ cup carrot, thinly sliced into ribbons with a carrot peeler 
• ¾ cup broccoli florets, cut into bite-sized pieces
• ¼ cup peas, previously frozen
• 1 sheet raw SeaSnax nori, cut into skinny strips
• ½ pouch Toasty Onion or Original SeaSnax Chomperz
• 1 pouch Nona Lim Laksa Rice Noodles 
• 3 tbsp Lucky Foods Seoul Spicy Vegan Kimchi 
• ½ avocado optional
• Fresh cilantro optional 
• 1 tbsp olive oil, optional 

Instructions

1. In a deep medium non-stick saucepan, saute leek for two minutes over medium heat with cooking spray until slightly browning then add fennel and saute for an additional 2 minutes. If sticking, add a splash of broth, then add peppers and lower heat to medium-low.
2. Cover and allow to cook for 5 minutes, uncovering to stir occasionally.  
3. When peppers and fennel are caramelizing and browning, add broth of choice, chili paste, coconut cream, or oil and garlic.
4. Combine well, and add broccoli. Simmer on medium-low heat for 4 minutes, or until broccoli is bright green.
5. Tear Laksa rice noodle package to vent and microwave for a minute
6. Add peas and noodles and cook for 30 seconds