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1
Microwave water for approximately one minute. You want the water warm enough to dissolve the salt and sugar.
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2
In a large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well. This is your pickling liquid.
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3
Place carrots ,daikon, and jalapeno if using in a clean jar (with a tight fitting lid). Completely cover carrot, daikon and jalapeno with pickling liquid.
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4
Let the dua chua marinate for at least 30 minutes before using.
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5
Make sure the liquid has completely cooled before sealing the jar and refrigerating. This can be made several days in advance.
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6
Cut one lime in half, place one half of lime in microwave for 20 seconds on high. Squeeze the lime juice into a bowl. Add kikoman teriyaki to the bowl with 1 tablespoon water, and 1 dried thai chili. Marinate tempeh slices for 15 minutes.
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7
Cook soba noodles as per package directions. Drain, (reserve liquid) and drop into cold water. Remove back to a colander and let rest till ready to warm.
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8
Heat 1 tablespoon sesame oil in a large skillet on med high heat. Add tempeh slices to the skillet. Sear, flipping occasionally until desired browning/ texture is reached. Remove tempeh from skillet. Brush again with sauce mixture and set aside.
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9
Wipe out skillet. Heat remaining 1 tablespoon of sesame oil over medium heat. Add garlic, gently stir until it becomes fragrant. Add thinly sliced criminis and stir, add a splash of soy sauce and stir until mushrooms soften approximately 3-5 mins. Remove from heat.
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10
Heat reserved noodle cooking liquid. Drain, then toss with scallions. Portion half cup noodles per bowl, followed by 0.7 ounce crimini, 3 slices of tempeh, sprinkle sesame seeds, then dua chua and nori.
