Peel the carrots and shred them in the food processer or rasp them roughly by hand on your kitchen grater.
Wash the pointed cabbage, cut it into four, discard the stalk and shred the four wedges.
Mince the garlic cloves.
In a large bowl of hot water, soak the noodles (there is no need to cook them) for about 10 minutes or according to the package instructions.
Heat the oil in a frying pan. Add the cabbage and the garlic, and cook on medium to high heat for a couple of minutes, stirring, until the cabbage is just starting to wilt.
Add the carrots, the chillies and salt, and cook for another 5-10 minutes until everything is cooked through, but still crisp.
Drain the noodles well, shaking off any excess water. Using scissors, cut them into bite-size (about 10 cm) lengths. I like them smaller because this way they mix better with the vegetables.
Mix the noodles with the vegetables, and serve the dish with pumpkin seeds.