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Crumble tempeh in a bowl. Add the rest of the ingredients except sesame oil and mix well to combine. Chill for atleast 15 mins or a couple of hours.
Heat a skillet over medium heat. Add 1 tsp sesame oil. Add the tempeh with the marinade and cook over medium high heat until all the marinade is absorbed and some of the tempeh edges get roasted. Press and break the larger pieces during cooking to make an even crumble. 7 to 10 mins. Remove from the skillet.
Cook the noodles according to package instructions and set aside.
Add the cooked noodles to the same(tempeh) skillet. Add soy sauce, rice vinegar and sesame oil. (Add ¼ tsp garlic powder and salt for additional flavor if needed. Add in 2 tbsp smooth peanut or almond butter for creamy sesame noodles). Toss well over medium heat to heat through. If the noodles are drying up, add some lime juice or broth, Taste and adjust flavor.
Distribute noodles in bowls. Add a generous helping of the tempeh. Add blanched veggies or pickled veggies on the side.
Garnish with chopped green onion, black pepper, sesame seeds or toasted peanuts. Drizzle some lime juice or sriracha if needed and serve immediately.Store the tempeh rumbles refrigerated for upto 3 days. The noodles are best made fresh.