Place the pork in a non-metallic dish and marinate in the honey, spice, ginger and shaohsing in the fridge for at least 1 hour.
Pre-heat the oven to 160 degrees. Cover the dish with foil and bake in the oven for 1 hour to 1 hour 15 mins. Keep checking and turn pork over in the juices occasionally.
When pork is tender, remove from the baking dish and place onto a grill rack. Baste with the juices and crisp up under a hot grill, taking care it doesn't burn. Pour the remainder of the juices into a small saucepan and heat through and keep warm on low.
Meanwhile, cook the noodles as per packet instructions. Heat a wok with a little oil and add the cabbage and onion. Stir fry for approx 5 mins, add small splashes of water as you go to prevent sticking and to steam-fry. Now add the peppers and cook for another few mins, stirring constantly.
Add the mushrooms and spring onions and continue to cook for another few mins. Add soy sauce to taste.
Plate up with the noodles on the bottom, chop the pork into bitesize pieces and place on top. Pour over the warmed juices and garnish with plenty of coriander.