How to Make It
Prepare noodles according to package directions; drain. Return to pot; cover to keep warm.
While noodles cook, cut tempeh into 1½- x ¼-inch strips.
Whisk together soy sauce, lime juice, gochujang, brown sugar, and 3 tablespoons of the oil in a small bowl; set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add tempeh slices; cook, stirring occasionally, until starting to brown, about 3 minutes. Add bok choy and 3 tablespoons of the soy sauce mixture; cook, stirring often, until bok choy softens and soy sauce mixture starts to thicken, about 2 minutes. Remove from heat; set aside to cool slightly, about 1 minute.
Toss together noodles and remaining soy sauce mixture; divide among 4 bowls. Top with the tempeh–bok choy mixture, kimchi, and eggs.
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