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Start by frying your greens off in some oil, with the garlic, after a few minutes add in the soy sauce with a splash of water and cover with a led to let them steam.
Once your greens are cooked, set them aside in a bowl and crumble up your tempeh and add them to the same pan with the sriracha caramel, drizzle on a bit more oil and cook for ¾ mins or until caramelized, then set them aside in a bowl.
Add some more oil in a pan and add in the mushrooms and spring onions, season and cook down. Then add in the garlic and ginger and seasoning and cook for a few more minutes.
Go in with the coconut milk and stock, bring to a simmer and add in the gochujang, white pepper, MSG and peanut butter and lower the heat and let it thicken. Then add in the noodles to cook.
Turn off the heat and add in the lime juice and sesame oil, then serve up and top with chilli oil and sesame seeds and enjoy!