Cook ramen noodles according to package instructions. Once they are done, set aside.
Now, add the almond milk to a bowl, then add the corn starch and 1 tsp. of salt to another bowl.
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.
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.
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.
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.
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.
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.