Bring a large sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water. Wipe out the pot. While the water is heating and the ramen is cooking, prepare your protein.

• Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.

In the same pot used for the ramen, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 2 to 3 minutes. While the mirepoix and your protein are cooking, prepare the garnishes.

• Trim the root ends from the scallions; thinly slice the scallions.
• Cut the lime into wedges. 

To the pot with the mirepoix and your protein, stir in the khow suey base and chickpea flour and cook over medium-high heat until the flour is toasted, 1 to 2 minutes. Add the coconut milk and ¾ cup [1½ cups] water, season with salt and pepper, and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the broth has thickened and your protein is cooked through, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper. 

Transfer the ramen to individual bowls and top with the khow suey. Garnish with the scallions and as much sambal oelek as you like and serve with the lime wedges.