Vegan Firecracker Broccoli Ramen

1 Cook ramen noodles according to package instructions. Once they are done, set aside. 
2 Now, add the almond milk to a bowl, then add the corn starch and 1 tsp. of salt to another bowl. 
3 Dip each broccoli floret into the almond milk, then coat in corn starch. Shaking off any excess. Repeat with all the broccoli and place in a bowl. 
4 Then, heat the oil on medium high in a non stick pan. I used a large wok so I only had to use one pan for everything. 
5 Once the oil is hot, add the broccoli, toss and fry for a few minutes, reducing heat as needed, browning on each side until the broccoli is nice and crispy. 
6 While the broccoli is cooking, mix the firecracker sauce. In a mixing bowl, whisk together the hot sauce, agave, apple cider vinegar, the remaining 1/2 tsp. of salt and red pepper flakes. 
7 Once the broccoli is done, if there is excess oil, drain it out, then toss in the ramen noodles, then pour the sauce in and toss to coat everything. 
8 Cook for another minute or two until the sauce is nice and thick. Then add the soy sauce. Toss, taste and adjust seasoning, then serve immediately.