Heat one large deep pan or wok over medium-high heat.
Combine the mirin, sake, soy and sugar in a bowl and set aside.
Place spring onions and coconut oil in the pan. Sauté for a minute, then add one cup of the sake mixture.
Add the mushrooms, pak choi and cabbage to the pan. In the meantime, soak the vermicelli noodles in water for 5 minutes. Then add to the pan with the vegetables.
Add the rest of the sake mixture and cook for a further five minutes.
Serve noodle mix with fresh coriander and a squeeze of lime juice.