Heat sesame oil and add minced garlic and ginger. Allow to brown before adding celery + spring onions:
Place kimchi on a towel and pat dry:
Sautee vegetables and kimchi together:
Add these fried vegetables to ramen in broth (my broth was: 1/2 chickpea miso broth, 1/2 low-sodium vegetable broth, cut up brown cap mushrooms, a little soy sauce, a pinch of salt, and a couple shakes of Bragg Organic Sprinkle).