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Cook tempeh | Heat a generous drizzle of oil in a large frying pan or wok over a medium high heat | Add the tempeh and a pinch of salt to season and cook for 6-7 minutes until golden brown | Add in 1 tbsp of the kecap manis and continue cooking for a further minute until caramelised
Cook veggies | Add in the cabbage, bean sprouts, spring onions, garlic and red chilli and cook for a further few minutes until the cabbage has wilted slightly and the garlic is fragrant
Combine everything | Add the noodles and toss | Add the remaining kecap manis, dark soy sauce, oyster sauce and sambal oelek, if using | Toss well to combine and cook until the noodles are coated and caramelising
Serve | Serve on plates or in bowls, top with the fried egg, slices tomatoes and cucumber and squeeze over a cheek of lime | Enjoy