1. Heat the oil in a wok, then add the star anise, cumin seeds, peppercorns, cinnamon and cardamom. Stirfry until the spices release their aromas. Remove the spices form the wok (don’t worry if you can’t remove all the cumin seeds), then add the onion and tomatoes and stirfry until the toma toes begin to burst and break down (about 10 minutes).
2. Once the tomatoes are soft, add the ginger, garlic, soy sauce, sugar and vinegar, then season with salt. Allow the sauce to simmer gently for 5 minutes.
3. Boil the noodles in salted water, then serve in bowls with the sauce spooned on top.