Sweet and Sour Noodles

Rinse the fennel. Cut the dark green stems and fronds from the fennel bulb. Cut the bulb in half lengthwise and remove the V-shaped core. Discard the core, and thinly slice the bulb. Rinse the cilantro, and pick the leaves from their stems. Discard the stems, and roughly chop the leaves. Rinse and slice the scallions. Peel and mince the ginger.

Put a large skillet over medium heat, and add 2 tsp oil to it. Once the oil is hot, add the fennel and ginger. Cook until the fennel becomes nearly translucent, stirring frequently, about 7 to 10 minutes. Add the edamame and pineapple, and cook until warmed through, about 3 to 5 minutes.

Salt a large pot of water, and bring to a boil for the noodles. In a small bowl, mix gochujang, apple cider vinegar, brown sugar, cornstarch, and 4 tbsp water. Whisk to combine, until smooth.

Add the noodles to the boiling water and cook until tender; begin checking them at 3 minutes. When they’re done, drain, and set aside.

While the noodles cook, add the gochujang sauce to the skillet with the vegetables. Stir to coat, and let everything cook until slightly thickened, about 3 to 5 minutes. Rinse and cut the lime into wedges.

Portion the noodles equally between your plates. Top with the sweet and sour pineapple and fennel. Garnish with the cilantro and scallions. Serve with a lime wedge on the side.