Start by cooking your fettuccine/rice noodles as per the pack instructions in a big pan with plenty of water. Once cooked, drain, reserving a cup of the cooking water, then rinse the noodles under cold water so they don't stick together Drain and save until needed.
In a wok (or large frying pan), heat up the vegetable oil and fry the onions gently for a few minutes. Next add in the garlic, chopped chilli, soy sauce, kecap manis, ketchup, sugar and sweet chilli sauce. Bring to boil in the wok, then add the mushrooms, cabbage and spring onions. Fry together in the sauce for two minutes, until the mushrooms soften.
Add in the cooked noodles and half of the reserved pasta water. Toss everything together over a high heat until the noodles are hot. Add more pasta water if it looks a little dry.
Now push the contents of the wok to one side and break two eggs in the space. Try to ensure this part of the pan gets the majority of the heat, and stir the eggs until they start to resemble scrambled eggs.
Stir the eggs into the noodles, then add the beansprouts and cook for a further 2 minutes until heated through.
Serve, the noodles topped with wedges of hard boiled egg, chopped chillies and a squirt of lime juice.