In a small pot combine 3 tbsp soy sauce, 2 tbsp honey, 1.5 tbsp sriracha and 1 tbsp vinegar. Place to one side.
In a small mixing bowl combine prawns/shrimp with a good pinch of salt, pepper and garlic powder.
Heat up 1 tbsp sesame oil in a large pan over high heat. Add prawns/shrimp and fry for 30-45 seconds each side, or until lightly golden and pink right through. Remove from pan and reduce heat to medium.
Add a drizzle more oil if needed, then add cabbage and the firm parts of spring onion. Fry for 3-5mins, or until they begin to soften. Make a gap in the middle of the pan and add garlic, ginger and chilli flakes. Fry for 1-2mins, then add in noodles and sauce. Use your tongs to toss for 1min, or until the noodles loosen up.
Add in cooked prawns/shrimp, the green parts of the onion and 1 tsp sesame seeds. Continue tossing for another minute or so until the sauce thickens and clings to the noodles.
Serve with an extra sprinkling of sesame seeds and chilli flakes (optional).