Heat a frying pan and add the chilli flakes. Dry fry for a minute or two until fragrant then add the oil. Transfer to a dish and put to one side.
Heat a pan of water and bring to the boil. Add the stock cube then add your noodles. Cook according to the packet instructions adding the green veg a couple of minutes before the end of the cooking time. Drain the noodles reserving the cooking water.
Finely dice the Tempeh, heat the frying pan you used for your chilli oil then add the Tempeh. Finely chop the garlic then add to the pan and stir. Add half the chilli oil to the Tempeh along with the soy sauce and maple syrup. Add a good splash of the noodle cooking water to the tempeh to help it cook. Crush the peppercorns and add to the Tempeh. Give it a good stir and stir fry until dry, golden and caramelised.
Take your drained noodles and veggies and toss with the remaining chilli oil.
Place the noodles and veggies in bowls and top with the spicy Tempeh. Finely chop the spring onions, and scatter on top of the dish.