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Bring a large pot of salted water to the boil. Add the noodles and cook according to package instructions, until just tender. Drain, rinse under cold water, and drain again.
Heat a wok or large frying pan on medium high heat. When hot, add the oil and the cabbage. Season with 1 teaspoon of salt and a big pinch of pepper and toss until slightly softened, about 1½ to 2 minutes.
Add the garlic, mushrooms and tofu and toss for 1 minute.
Add the noodles, along with the dark soy sauce, kecap manis and sugar and toss until the noodles and vegetables are coated and well mixed, about 2 minutes.
Combine the vegetable stock and cornflour in a small bowl and give it a quick stir and then add to the noodles. Stir fry constantly until the liquid comes to the boil and thickens.
Turn off the heat. Taste and check seasonings, adding more salt and pepper as needed.
Serve immediately, with sambal on the side.