Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 10cm (4 in) lengths; drain, and set aside.
In a frying pan over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from frying pan and set aside. Sauté the cabbage and carrots until tender. Stir in the noodles, spring onions and prawns. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.