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Spicy Korean Ramen Stir-Fry Recipe

We've partnered with our best buds at Seasnax and Nona Lim to create a quick and easy Stir-Fry.
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Asian
Keyword: gochujang stir fry, ramen stir fry, stir fry
Servings: 2


  • 1/2 cup Leek
  • 1/2 cup Fennel bulb
  • 1 cup Assorted bell peppers
  • 1/2 cup Nona Lim (broth of choice) We recommend  (vegan Miso Ramen Broth or Spicy Chicken Ramen Bone Broth)
  • 1 Tbsp Lucky Foods Seoul Gochujang
  • 1 Tbsp Coconut cream scooped from top of canned coconut meat or coconut butter
  • 1 tsp Minced garlic
  • 1/2 cup Carrot thinly sliced into ribbons with a carrot peeler
  • 3/4 cup Broccoli florets cut into bite-sized pieces
  • 1/4 cup peas
  • 1 sheet Seasnax Nori 1 sheet raw SeaSnax nori
  • 1/2 pouch Toasty Onion SeaSnax Chomperz
  • 1 pouch  Nona Lim Laksa Rice Noodles
  • 2 Tbsp Seoul Spicy Vegan Kimchi chopped
  • 1/2 Avocado (optional)
  • 2 Tbsp Fresh cilantro (optional)
  • 1 Tbsp Olive oil


  • Add a drizzle of oilive oil to a deep, non-stick saucepan, saute leek for two minutes over medium heat until slightly browned. 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.
  • Cover and allow to cook for 5 minutes, uncovering to stir occasionally.  
    When peppers and fennel are caramelized and browned on edges, add broth of choice, chili paste, coconut cream, and garlic.
  • Combine well, and add broccoli. Simmer on medium-low heat for 4 minutes, or until broccoli is bright green and slightly tender.
  • Tear Nona Lim Laksa rice noodle package to vent and microwave for a minute
  • Add peas and noodles and cook for 30 seconds
  • Add SeaSnax Raw Nori for additional savory umami undertones. When ready to serve, drizzle with olive oil, and top with Kimchi, avocado slices and crunchy Seassnax Chomperz.