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In a large pan or bowl of hot water, soak rice noodles and mung bean noodles for 30 minutes. Drain.
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In a medium bowl, toss together chicken strips, 2 teaspoons cornstarch, 1 1/2 teaspoon rice wine and 1 1/2 teaspoon soy sauce,.
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In a small bowl, toss together shrimp halves, 1 teaspoon rice wine and 1 teaspoon cornstarch.
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In a wok, heat 2 teaspoons oil. Add a little of the minced garlic and some of the sliced onion. Stir-fry until fragrant, 1-2 minutes; add carrots and stir-fry a few 1-2 minutes. Add cabbage, red bell peppers and shitake mushrooms, and stir-fry 1-2 minutes. Remove to a plate.
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Heat 2 teaspoons oil. Add a little minced garlic and some sliced onion. Stir-fry until fragrant, about 1-2 minutes. Add marinated shrimp; stir-fry until cooked through, about 2-3 minutes. Remove to plate.
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Heat 2 teaspoons oil. Add remaining minced garlic and sliced onion. Stir-fry until fragrant, about 1-2 minutes. Add marinated chicken strips; stir-fry until just cooked through, about 3-4 minutes. Remove to plate.
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Add chicken broth to wok and bring to boil. Add drained noodles and Seasoning Sauce ingredients. Return cooked chicken and vegetables to wok. Toss and cook until noodles are just tender (not mushy). Season with ground pepper. Just before serving, squeeze some lemon juice on top and garnish with chopped green onions.