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Heat up a nonstick pan to medium low heat. Add in the cumin seeds, fennel seeds, and chili flakes. Toast for about a minute or so, then transfer to a pestle and mortar. Coarsely crush the spices and set aside
Bring some water to boil for the noodles. Thinly slice the red onion. Roughly chop the garlic. Thinly slice the cabbage and red bell pepper. Roughly chop the green onion
Heat up the pan to medium heat and add in the chili oil. Carefully place in the red onions and sauté for a couple of minutes. Add in the garlic and the toasted spices. Sauté for a couple of minutes. Add in the cabbage and sauté for a couple of minutes. Add in the red bell peppers and give the pan a good stir
Boil the noodles to package instructions, then drain them. Add the noodles to the pan along with the green onions, soy sauce, and dark soy sauce. Sauté for about a minute
Plate and garnish with white sesame seeds to serve