Prepare the tempeh crumble. Crumble the tempeh into small pieces. Heat a drizzle of oil in a skillet over medium heat., then add the tempeh. Season with soy sauce, garlic powder, onion powder, smoked paprika and black pepper. Cook for 5–7 minutes, stirring occasionally, until golden and slightly crispy. Set aside.

Make the sesame-tahini sauce. In a medium-large bowl, whisk together the tahini, soy sauce, toasted sesame oil, coconut cream rice vinegar, maple syrup, garlic and ginger. Add 1–2 tablespoons of water at a time, whisking until the sauce is smooth and creamy and reaches your desired consistency.

Cook the noodles. Prepare your noodles according to the package directions. Drain well and set aside.

Cook the bok choy. Add the bok choy to the same skillet used for the tempeh. Cook for 2–3 minutes, until the leaves are wilted and the stems are tender-crisp. Add a splash of water if needed to help steam the bok choy.

Bring everything together. Add the cooked noodles to the the sesame-tahini sauce. Toss until the noodles are evenly coated. If the sauce is too thick, add another splash of water until creamy.

Add the bok choy and tempeh to containers, store, and enjoy. Refrigerate for up to 4 days. When reheating, add a splash of water and toss to loosen the sauce.