In a wok heat the oil and add the noodles, spring onions, mushrooms and lime juice. Cook for five minutes.
Add the chives, coriander, mint and soy and remove from the heat.
In a bowl mix the flour and water to a smooth paste.
Coat the spring onions in this batter.
Heat the oil in a heavy-bottomed pan (CAUTION: hot oil can be dangerous, do not leave unattended). Fry the spring onions in the hot oil for two minutes or until golden then remove and drain of excess oil on kitchen paper.
To serve, place the noodles and mushrooms in a bowl and garnish with the deep fried onions.