For this quick-as-a-snap vegetable dish, use baby bok choy, if available. Otherwise, substitute the mature heads.
Cook noodles according to package directions. Drain, and set aside.
Meanwhile, combine soy sauce, mirin and cornstarch in small bowl, stir well and set aside.
Heat oil in large wok or skillet over medium heat. When hot, add tempeh and mushrooms, and stir-fry 3 to 4 minutes. Add ginger, garlic and bok choy, and stir-fry 30 seconds. Add soy sauce mixture and vegetable stock, and continue to cook until bok choy is softened and mixture thickens, about 2 minutes. Remove from heat.
To serve, place portion of noodles on individual plates, and top with portion of bok choy and tempeh.
This is great for trying different wine pairings: the earthy elements match Pinot Noir; the lively elements match Riesling—especially if you add some heat; and the overall weight of the dish matches Shiraz/Syrah.