If tempeh isn’t your thing, just swap it for extra-firm tofu. Cube, pan-fry, and glaze the same way.
The ice cubes are optional, but are fun! They help keep the sauce extra chilled and refreshing, but you can skip if you prefer.
Use whatever noodles you have on hand - we used soba because this dish is a soba noodle trend, but rice noodles or wheat would work well.
Use whatever veg is in the fridge. Cucumber, shredded carrot, and cabbage keep it crunchy, but peppers, radish, or blanched greens would also work.
Spice level - chilli crisp adds a solid kick. Add less (or more!) depending on your heat tolerance.