Cover the dried mushrooms with warm water in a small bowl and let stand for 30 minutes. Rinse well and squeeze to drain thoroughly. Slice thinly, discarding the stems.
Meanwhile, in a large saucepan, cook the noodles according to the directions on the package. Drain well and set aside. In the same saucepan, bring the stock to the boil. Stir in the mushrooms, the pieces of meat, the sliced cabbage and the pepper. Lower the heat and simmer, covered, for 10 minutes.
To serve, place the noodles in soup bowls. With a slotted spoon, lift the mushroom mixture out of the soup and place on the noodles. Carefully pour the soup over. Garnish with spring onion and parsley.