Fill a pan with boiling water from the kettle then crumble in half the stock cube and stir to dissolve. Cook the noodles for 8-9 minutes. Add the edamame beans to the water for the final minute of cooking.
Heat a non-stick frying pan over a medium-high heat and add ½ the sesame oil followed by the mushrooms. Stir fry for 3 minutes until golden and soft then take off the heat.
Mix the remaining sesame oil with the remaining stock cube in a small bowl to form a paste then add the soy, rice vinegar and the juice of ½ the lime, stirring well to make a dressing.
Drain the noodles and edamame then add to the pan along with the carrot, cabbage and the dressing then gently warm over low heat for 1-2 minutes.
Serve in bowls topped with the spring onions, red chilli, sesame seeds and a lime wedge.