Bring a medium saucepan of salted water to the boil. Add noodles and cook for 3-4 minutes, or until cooked. Drain and rinse with cold water then set aside.

Combine teriyaki sauce ingredients in a bowl and set aside.

Heat a non-stick frypan over a medium heat. Add tempeh and mushrooms and cook for a few minutes, until just beginning to brown. Cook for a few more minutes, tossing ocassionally.

Add broccolini and kale, cover and continue to cook for a few more minutes until just tender. Stir through teriyaki sauce and toss with noodles and edamame to warm through.

Transfer to bowls and top with spring onion, chilli and sesame seeds.