Microwave water for approximately one minute until warm enough to dissolve salt and sugar.

In a large bowl, mix warm water, rice vinegar, sugar, and salt until dissolved to create pickling liquid.

Place carrot, daikon, and jalapeno (if using) in a clean jar with a tight-fitting lid.

Completely cover the vegetables with the pickling liquid.

Marinate the dua chua for at least 30 minutes.

Cool the pickling liquid completely before sealing the jar and refrigerating. Can be made several days in advance.

Cut lime in half, microwave one half for 20 seconds. Squeeze the lime juice into a bowl.

Add teriyaki sauce, water, and dried Thai chili to the bowl with lime juice. Marinate tempeh slices for 15 minutes.

Cook soba noodles according to package directions. Drain, reserve liquid, and chill in cold water. Drain and set aside.

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat.

Add tempeh slices to the skillet and sear, flipping occasionally, until browned and textured.

Remove tempeh from skillet and brush with remaining teriyaki marinade. Set aside.

Wipe out skillet and heat remaining 1 tablespoon sesame oil over medium heat.

Add garlic and gently stir until fragrant.

Add thinly sliced crimini mushrooms, stir, and add a splash of soy sauce. Stir until mushrooms soften, approximately 3-5 minutes.

Remove from heat.

Heat the reserved noodle cooking liquid.

Drain noodles, then toss with chopped scallions.

Portion half cup noodles per bowl, followed by 0.7 ounce crimini mushrooms, 3 slices of tempeh, sprinkle sesame seeds, then dua chua and nori (if using).