Prepare toppings. Heat a medium pan over medium-high heat. When hot, swirl in cooking oil. Stir in garlic, ginger, and Doubanjiang until fragrant. Add in vegan meat and cook for two minutes. Add in sake, soy sauce, tenmenjan, maple syrup and mix well. Set aside.
Prepare sauce. Place all ingredients into a small bowl and mix well. Divide into two pasta bowls.
Boil Kale Ramen Noodles. Drain and run noodles under cold water until chilled. Drain excess water well.
Divide noodles into pasta bowls, place toppings from Step 1, garnish with green onions, cilantro, roasted pine nuts, and cooked bok choy. Mix everything well and enjoy!