Preheat your oven to 190°c.
Grate the tempeh into a bowl, then mix the miso, dark soy, rice wine and 5 spice and pour it over the tempeh. Stir to coat evenly.
Pop the tempeh in the oven for ~20 minutes until slightly crispy.
Once the tempeh is ready, cook your noodles according to the packet instructions.
While the noodles cook, mix together the sauce ingredients and loosen with the noodle cooking water until you reach a viscous and not-too-runny sauce.
Toss the cooked noodles in the sauce, top with the baked tempeh and garnish with spring onions and sesame seeds.
