- Cook the egg noodles according to packet instructions. Drain and set aside.
- Heat a film of oil in a large wok or frying pan over medium-high heat. Add the prawns and cook for 2–3 minutes until pink and just cooked through. Remove and set aside on a plate.
- In the same pan, add the onion and garlic. Stir-fry for 2 minutes until fragrant. Add the mushrooms, shredded cabbage and carrot. Cook for 3–4 minutes until just tender.
- In a small bowl, mix together the gochujang paste, soy sauce, honey and lime juice.
- Return the prawns to the pan, add the cooked noodles and the sauce. Toss well to coat everything evenly. Stir-fry for another 1–2 minutes until heated through. Season with salt and pepper to taste.
- Divide among bowls and scatter with sliced spring onions and fresh coriander.
