1. Heat a wok or pan on a medium-high heat. Throw in the cashews and toast for 2 minutes until golden. Then transfer the cashews to a plate and drizzle a little oil in the wok.
2. Add the shallots and fry for 2 minutes.
3. Then add the cabbage and fry for another 2 minutes.
4. Add the spring onion and garlic and fry for 1 minute.
5. Now throw in the noodles and cashews from earlier, followed by the light soy sauce, dark soy sauce, maple syrup and sesame oil and stir until combined and hot. Then serve.
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### Ingredients
* 40g (1.4oz) cashews, roughly chopped
* vegetable oil
* 2 shallots, peeled + sliced
* 1/4 cabbage, chopped
* 3 spring onions, sliced
* 3 garlic cloves, peeled + chopped
* 300g (10.6oz) udon noodles, we use quick cook noodles
* 1 tbsp light soy sauce
* 1.5 tbsp dark soy sauce
* 2 tbsp maple syrup
* 1 tsp toasted sesame oil
### Instructions
1. Heat a wok or pan on a medium-high heat. Throw in the cashews and toast for 2 minutes until golden. Then transfer the cashews to a plate and drizzle a little oil in the wok.
2. Add the shallots and fry for 2 minutes.
3. Then add the cabbage and fry for another 2 minutes.
4. Add the spring onion and garlic and fry for 1 minute.
5. Now throw in the noodles and cashews from earlier, followed by the light soy sauce, dark soy sauce, maple syrup and sesame oil and stir until combined and hot. Then serve.
[Source](https://www.instagram.com/reel/CaW49fSg-ql/)