Thinly slice the green bell peppers.

Drain the bamboo shoots and set aside.

Rehydrate the soy meat fillets in hot water, squeeze out excess water, then cut into thin strips. Dust with kudzu starch or cornstarch. (Tip: Use a tea strainer to sprinkle the starch evenly.)

Heat a little sesame oil in a frying pan. Add the bell peppers, then the bamboo shoots, and stir-fry lightly.

Push the bell peppers and bamboo shoots to one side of the pan. Add a little more sesame oil to the empty space and stir-fry the soy meat.

Once both sides of the soy meat are lightly browned, mix everything together and continue stir-frying.

Combine all the sauce ingredients in a bowl, then pour into the pan.

Toss everything to coat well, then turn off the heat.

Cook the rice flour ramen noodles in boiling water for 3 to 4 minutes. Drain (rinse with water if they seem sticky), then toss with a little sesame oil.

Top the noodles with the stir-fried mixture and serve.