Place the soy curls in a medium bowl. Pour the boiling vegetable stock over the soy curls and let stand for 10 minutes. Drain and gently squeeze out excess liquid.

Heat the olive oil in a skillet over medium-high heat. After 90 seconds when the oil is hot, add the soy curls and cook for 3-4 minutes, stirring occasionally.

Add the sriracha, hoisin sauce, and tamari. Continue to sauté for an additional 2 minutes until the sauce caramelizes on the surface of the soy curls. Set aside

To cook the guisado, heat the olive oil in a large wok or Dutch oven over medium heat. After 90 seconds, when the oil is hot, add the onion and mushrooms. Cook for 4 minutes, stirring occasionally, until the onions and mushrooms sweat.

Add the garlic, ginger, black pepper, carrots, and green beans and stir-fry for 3 minutes, stirring occasionally.

Add the napa cabbage, vegetable stock, vegan shrimp paste (or miso paste), and vegetarian oyster sauce. Stir to combine and bring to a boil over high heat.

Once the contents of the pan are boiling, add the noodles. Toss with tongs until the noodles are tender and most of the liquid has been absorbed. If the contents of the pan become too dry, add 2 to 3 tablespoons of additional water or vegetable stock as needed while tossing.

Season with salt to taste. Add the prepared soy curls and gently toss to combine. Transfer to a serving platter and garnish with chili garlic sauce, scallions, and lime wedges or calamansi.