Soak the soy curls in hot water for 8 to 10 minutes. After the soy curls have soaked, drain and squeeze out the excess water thoroughly through a fine-mesh sieve or cheesecloth.

For the chick’n melt 1 tablespoon of the vegan butter in a large sauté pan over medium-high heat. Once the butter is melted, place the soy curls in the pan in an even layer. Season with 1 teaspoon salt, the pepper, chili powder, smoked paprika and garlic powder, and cook, giving them a good stir every 2 to 3 minutes, until they look slightly crisped around the edges, 8 to 10 minutes. Transfer the chick’n to a large bowl and set aside.

In the same pan, melt another tablespoon of butter over medium heat. Once the butter is melted, add the bell peppers, onion, cilantro, jalapeno, and garlic. Give it a good stir and pour in the tequila. Cook, stirring often, until the bell peppers and onions have softened and most of the tequila has evaporated, 8 to 10 minutes. Transfer the mixture to the same bowl with the chick’n and set aside.

Meanwhile, cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta according to the package directions until al dente. Drain the pasta, but do not rinse.

For the sauce, melt the remaining 3 tablespoons of butter in the same pan over medium heat. Once the butter is melted, sprinkle in the flour and mix until all the flour has been incorporated and somewhat of a ‘paste’ has formed. Continue to mix until the flour turns a light golden brown, 3 to 5 minutes. Combine the broth and non-dairy milk and slowly pour in the mixture while stirring, until all the liquid is incorporated and there are no clumps. Reduce the heat to low and pour in the lime juice and parmesan cheese, mixing to combine. Simmer until the sauce thickens and reduces a bit, 7 to 10 minutes, giving it a stir every few minutes or so.

Add the chick’n, onion/pepper mixture, noodles, and fresh lime zest, and toss to combine. Serve with additional parmesan cheese, cilantro and fresh lime wedges, and enjoy!