Step 1 Combine garlic, palm sugar, kecap manis and 1/4 cup water to make sauce.
Step 2 Place a wok or large frying pan over medium-high heat and add 1/2 the oil. Fry tempeh, in batches, tossing for 2–3 minutes until crispy. Set aside. Add sauce to wok and cook for 1 minute. Return all tempeh to wok and toss to coat in sauce. Set aside.
Step 3 Wipe wok clean, reheat and add remaining oil. Fry shallots for 2–3 minutes until crispy then set aside.
Step 4 Fry spice paste for 1 minute. Add vegies and stir-fry for 3–4 minutes. Add a tablespoon of water during cooking, if needed, to create steam and speed up cooking time.
Step 5 Add cooked egg noodles to vegetables in the wok and toss through until well heated. Serve topped with sweet tempeh and shallots.