Step 1

Preheat oven to 425.

Step 2

Fill a small saucepan halfway with water. Bring to a boil. Whisk in the boullion.

Step 3

Add in the soy curls, stir.

Step 4

Turn off the heat, place a lid over the top and allow to sit for about 10 minutes on the burner.

Step 5

Drain the soy curls and squeeze out as much liquid as possible. (I do this by draining in a sieve and placing another on top and squeeze really hard.)

Step 6

Transfer the soy curls to a medium-sized glass pyrex. Drizzle 1 tablespoon of the oil over the top, and stir to combine.

Step 7

Season with the garlic powder, then stir again to combine.

Step 8

Bake for 15 minutes, stirring halfway through the bake time.

Step 9

Remove from the oven, and drizzle with the remaining 1 tablespoon of oil. Stir again.

Step 10

Allow to bake for 10-15 minutes more, stirring halfway through and keeping and eye on them. They are done when golden all over.

Step 11

Preheat a cast iron pan over medium heat. Add the butter. Once it starts to sizzle, add in the ginger and saute for about 30 seconds.

Step 12

Reduce the heat to medium-low. Add in the shallots, allowing to soften for about 3 minutes while stirring.

Step 13

Add in the garlic and scallions. Stir and allow to soften for about 2 minutes.

Step 14

Add in the brown sugar and soy sauce. Stir for about 30 seconds more. Remove from the heat.

Step 15

Boil the ramen noodles according to package directions, subtracting one minute from the cook time.

Step 16

Once the noodles are done, drain and return them to the pan.

Step 17

Transfer the sauce to the noodles and toss to coat.

Step 18

Add the vegan chicken and transfer to serving bowls.

Step 19

Serve with sesame seeds, lime wedges, chopped scallions and sambal, chili flakes or sliced thai chilis.