Bring to the boil 1.5 litres of water in the kettle or heat 1.5 litres of stock on the stove.
Wash, chop, weigh and prep everything. Have all your ingredients laid out, ready to hand. Taking 10 minutes to do this now saves lots of time and stress during cooking.
Heat a deep pan on medium heat and once hot add 1 Tbsp toasted sesame oil and swirl to coat pan.
Fry the onion, fennel, celery and carrots on medium heat for 8 minutes until starting to soften.
Add the garlic, ginger, stock cubes and all the spices. If you are using the flavour packet from the instant noodles sprinkle it in now. Stir well to combine, turn heat down to low and fry for a further 2 minutes.
Turn heat up to medium before adding soya beans, dried noodles and hot water or hot veg stock. Fast simmer for 10 minutes.
Turn heat down to low simmer and carefully pour in coconut milk and sprinkle in nori sheets. Stir well and cook for a final 10 minutes. Do not allow to boil once coconut milk is added.
Serve with a squeeze of lime and chopped fennel top fronds.