Prepare the seasoning mix by combining all the spices. Cook the noodles according to the package instructions.
Heat 2 tbsp of cooking oil in a wok over high heat, then add the cabbage and carrots.
When the smaller bits starts to soften, stir in the yellow onion. Don't worry if some of the edges turn brown, just make sure it doesn't burn. Add more oil if needed.
After about 8 minutes add 1 more tbsp of oil and stir in the garlic, 2/3 lower parts of the spring onion and sambal olek (or chopped red chili). Cook for another few minutes.
Stir in the spice mix and about one cup / 2dl water. Then add the noodles and the kecap manis.
Stir to make sure everything is coated with the sauce, then transfer to a serving dish.
Top with crispy shallots and the top 1/3 of the spring onions.