If you have mortar and pestle, then ground all spices (under "Ground spices" ingredients group) until these are becoming a combined puree. You can use a food processor as well.

Chop the onion leaves, onion, and cabbage.

Boil the noodle until it meets around third quarter to cook status, dry, and rub with sweet soy sauce and vegetable oil.

Dice the chicken breast and meatballs.

Fire (small one) the wok pan with small amount of vegetable oil and add diced/chopped onion to it until it becomes caramelized.

Saute the ground spices and chopped onion leave as well.

Add and stir with the spices: the diced chicken breast, meatballs, and crack the eggs into the mixture.

Add the chopped cabbage.

Season it as you want with salt, pepper, fish sauce, additional sweet soy sauce until it tastes good (but remember you have added the sweet soy sauce to the noodle so just add it using your common sense!)

Put the noodle and heat up the wok pan. Stir fry until the spices and the ingredients mixed well with the noodles.

Serve while hot with some kerupuk (crackers), fried shallots, and pickles*

To create the companion pickles, cut dice the cucumber and carrot put in the mixture of spring water, vinegar, salt, and sugar. Put in the refrigerator for a while until it absorbs and starts to ferment.