MUSHROOM AND TEMPEH NOODLES - Better Food

Ingredients

• 2 stock cubes
• 4 nests of vegan noodles
• 1 head of cabbage, shredded
• 1 tbsp olive oil
• 250g tempeh, cut into 1cm cubes
• 4 shallots, quartered
• 1 leek, chopped widthways
• 500g mushrooms, chopped roughly
• 2 cloves of garlic, crushed and diced
• 1 tsp chilli flakes
• 1cm piece of ginger, grated
• 4 tbsp soy sauce
• 1 tbsp maple syrup
• A couple of handfuls of chopped cashews