Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 10cm. Drain, and set aside.
In a frying pan over medium heat, brown the chicken and pork until no pink shows. Season with soya sauce and pepper. Remove from frying pan and set aside. Add the cabbage and carrots to the pan and cook until tender. Stir in the noodles, spring onions and prawns. Cook for 4 to 5 minutes then add the chicken and pork. Stir-fry 5 minutes.