Step 1

In a small bowl, stir together the soy sauce, oyster sauce, sugar, cumin, ¼ teaspoon pepper and ⅓ cup water. Place the noodles in a colander and rinse under cool water, gently loosening the strands. Using kitchen shears, snip the noodles into shorter lengths. Drizzle 1 tablespoon of oil over the noodles and toss; set aside.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until barely smoking. Add the cabbage in an even layer and cook until charred in spots, about 2 minutes, stirring only once halfway through. Transfer to a medium bowl. Add 1 tablespoon of the remaining oil and heat until barely smoking. Stir in the shallots and bell pepper, distribute in an even layer, then cook until browned in spots, about 2 minutes, stirring only once halfway through. Add the garlic and cook, stirring occasionally, until no longer raw, about 1 minute. Transfer to the bowl with the cabbage.

Step 3

Return to skillet to medium-high, add the remaining 1 tablespoon oil and heat until barely smoking. Distribute the noodles in an even layer and cook without stirring until spotty brown, 2 to 3 minutes. Toss, then redistribute in an even layer and cook without stirring for about another 2 minutes. Pour in the soy mixture and cook, tossing frequently, until only a small amount of glaze-like liquid remains, 1 to 2 minutes. Return the vegetables to the skillet and add the scallions. Cook, tossing, until the pan is dry and the noodles are tender but still quite chewy, about 2 minutes. If the noodles are too firm, add another 1 to 2 tablespoons water and cook, tossing, until done. Taste and season with salt and pepper. Serve with lime wedges and sambal oelek.