Combine the soy chunks with 200 ml water and 2 tbsp soy sauce in a mixing bowl; soak for 10 minutes until the chunks are hydrated.

Peel and finely dice the onion, garlic cloves, carrots, fresh chili, and fresh ginger.

Heat a large pan over medium heat and add the soaked soy chunks with their remaining soaking liquid.

Cook the soy chunks for 4 minutes, stirring frequently, until lightly browned and most of the liquid has evaporated.

Add the diced onion, carrots, garlic cloves, fresh chili, and fresh ginger to the pan.

Sauté the vegetables for 6 to 8 minutes, stirring often, until the onion is translucent and the carrots have softened.

Stir 1 heaped tbsp red curry paste into the soy and vegetable mixture.

Cook the curry paste for 1 minute, stirring continuously until fragrant.

Pour 500 g tomato sauce and 100 ml coconut milk into the pan; add the 3 lime leaves if using.

Simmer the sauce uncovered for 15 minutes, stirring occasionally, until thick and rich.

Season the sauce with 1 tbsp lime juice, salt, and sugar; adjust the balance to taste.

Cook 300 g rice noodles according to the package instructions, then drain them thoroughly in a colander.

Divide the cooked rice noodles among 4 bowls and spoon the Thai bolognese sauce over them.

Top each serving with fresh cilantro, crushed cashews, additional lime juice, and chili flakes.