Cook the Egg Noodles as per the package instructions. Reserve some of the water.
While that's cooking, heat a large pan and add 1 tbsp butter. Saute the cubed tempeh
until browned. Using tempeh is optional but I do so to increase the protein content in the dish. Also fermented soy beans (tempeh) bumps up the nutrition benefits as well.
Once browned, I push the tempeh to one side of the pan and add another tbsp of butter. Traditionally 1/4 cups (at least) of butter would be used for this dish, but I find adding a total amount of 2 tbsp provides enough richness and taste for my family.
Add the chopped onion and garlic and cook for 2-3 minutes or until soft.
Once softened, mix it along with the tempeh and stir to combine.
Then add the cabbage along with salt.
Saute for 8 - 10 min, or
until the cabbage is tender.
Toss the cooked pasta to the skillet.
Stir to mix and add a little of the reserved pasta water to help blend the flavors. Taste and season with salt if needed and pepper. You can also add in chilli flakes for the heat.